Southwestern Layered Salad With Chipotle Dressing

This lovely and delicious salad is fabulous in large communal bowls or individual containers; layer the colorful ingredients in glass bowls or jars so you can feast the eyes as well as the palate!

 NOTES: If freshly cooked beans are not an option, use a 15 ounce can black/pinto beans, rinsed and drained. You may use a vinaigrette or Italian dressing instead of the Chipotle dressing given below.

Salsa maybe homemade or purchased. Here are a few options for preparing at home: Salsa I, Salsa II or Salsa Roja.

Vegenaise is vegan eggless mayonaise; you can use purchased or homemade.

Add the avocado just before serving.

4-6 SERVINGS

INGREDIENTS:

CHIPOTLE DRESSING

½ cup Vegenaise
1 clove Garlic, finely mashed

2 tablespoons fresh-squeezed Lime juice (about 1 medium lime)

1-2 Chipotle Chiles in adobo sauce

1 tsp Adobo sauce (from chipotles chiles)

1 tsp Maple syrup or Agave nectar

½ tsp ground Cumin

½ tsp salt

Unsweetened, unflavored non-dairy milk/beverage, as needed 

SALAD

2 cups Freshly cooked Black OR Pinto Beans

1/4 cup Salsa, homemade or purchased

1/4 cup Cilantro, chopped, divided

3 cups Romaine Lettuce, thinly sliced

2 cups Fresh or Frozen Corn kernels

2 Roma tomatoes, diced

1 Bellpepper, stemmed, seeded and diced

½ cup Vegan Cheddar-type cheese, shredded (optional)

½ cup Manznilla Green Olives, sliced

1 Avocado, diced

1/4 cup Dressing

METHOD:

CHIPOTLE DRESSING
Place the dressing ingredients in your blender or food processor and puree until smooth. If you are not sure about the spiciness, use 1 chipotle chili for a mild dressing (remember that the flavors are diluted when mixed with the salad) and 2 or more for spicier flavor.

Thin the dressing with the non-dairy milk/beverage, 1 teaspoon at a time until just right. Taste and adjust all the ingredients necessary to get the dressing perfect. Store in a covered container in the fridge until ready to use.

SALAD
If using frozen corn, thaw to room temperature.

In a small bowl, stir together beans, salsa, and half the cilantro.

Layer the ingredinets in a glass bowl in this order: black bean mixture, lettuce, corn, tomatoes, bellpepper, cheese, olives, etc. The salad maybe prepared upto this point and reserved in the fridge upto one day ahead. 

Top with avocado and drizzle the dressing over the top when ready to serve.

Sprinkle with remaining cilantro and serve immediately. Pass the extra dressing at the table.

Enjoy!!