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California Chipotle Chopped Salad

A healthy Mexican and vegetarian salad recipe with avocado, black beans, chipotle chile and quinoa.
Prep Time 10 mins
Course Salad
Calories 334 kcal


  • 4 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • freshly squeezed lime juice
  • 15 ounce can beans rinsed, drained
  • garlic clove minced
  • 1/4 teaspoon chipotle chili powder
  • 1/2 teaspoon salt
  • Head romaine lettuce cut or torn into bite-size pieces
  • Large tomato finely chopped
  • 1/4 red onion finely chopped
  • avocado pitted, peeled and diced
  • 1/2 cup cooked quinoa
  • tablespoons finely chopped cilantro


  • To make vinaigrette: Puree 3 tablespoons oil, vinegar, honey and lime juice in a blender.
  • In a small saucepan, heat remaining oil over medium heat. Saute black beans, garlic, chile powder and salt for 5 minutes. Let cool.
  • In a large bowl, combine lettuce, tomato, onion, avocado, quinoa, black bean mixture and cilantro. Toss gently with vinaigrette to coat.


Calories: 334kcalCarbohydrates: 37gProtein: 10gFat: 20gSaturated Fat: 2.6gFiber: 11g
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