Honey Adobo Chopped Salad
with avocado / queso fresco / black beans / tortilla chips
This colorful meal has a honey adobo dressing that gives the salad sweet, spicy, and smoky flavors. This salad was last featured in 2020.
Ingredients
- Green onions - 2 stalks , chopped, green and white parts combined
- Lettuce, romaine - 1 heart , chopped
- Cucumbers - 8 oz , diced
- Tomatoes, grape or cherry (opt) - 1 cup , halved
- Avocados - 1 , cubed
- Limes - 1/2 , wedges
- Corn kernels, frozen or canned - 1 cup
- Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Tortilla chips - 4 oz , crumbled
- Cheese, queso fresco - 4 oz , crumbled (sub Mexican or cheddar cheese, shredded)
- Vinegar, red wine - 2 Tbsp
- Honey - 2 tsp
- Adobo sauce - 2 tsp (from a can of chipotle peppers in adobo)
- Paprika, smoked - 1/4 tsp
- Sour cream - 1 Tbsp (sub plain or Greek yogurt)
- Oil, cooking - 3 Tbsp
Prep
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Make Adobo dressing - Whisk together vinegar, honey, adobo sauce, paprika, and sour cream. Add oil (portion for dressing) while whisking. (Can be done up to 5 days ahead)
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Green onions / Lettuce / Cucumbers / Tomatoes (if using) / Avocados / Limes - Prep as directed.
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Corn - If using frozen, defrost. If using canned, drain and rinse.
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Beans - Drain and rinse.
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Make
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Heat a skillet over medium heat. Add oil (for salad). Add corn and beans and saute until heated through, ~2 minutes. Add 1 Tbsp / 15 mL (for 4 servings; adjust if customizing) of dressing and saute for 1 minute more.
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Make salad by combining lettuce, cucumbers, green onions, tomatoes, and avocados. Crumble tortilla chips into salad. Add dressing and toss until dressed to your liking.
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Top salad with corn / black beans and cheese. Serve with lime wedges on the side. Enjoy!
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