Photo by Matt Turner
“Chipotle” salad is a beautiful adaptation of the salad from the ever popular Chipotle restaurant. My very talented mother-in-law, Sandi, was inspired to recreate this salad in order to enjoy Chipotle’s deliciousness without leaving home. She is allowing us to share it with you!
This salad makes quite a few servings so it is a perfect meal when having dinner guests, when bringing a meal to a friend in need, or when you don’t want to do much cooking but need some healthful meals for a few days. It can also be made a day ahead, exactly the kind of meal a busy mom loves, right? Must serve with all the delicious fixins too… tortilla chips, pico de gallo or other salsa, and fresh guacamole!
4 cups cooked Spanish, Mexican or plain style rice
2 cups cooked black beans, or 1 can drained and rinsed
2 cups cooked pinto beans, or 1 can drained and rinsed
1 bell pepper thinly sliced (red, yellow or green)
1 red onion, thinly sliced
1 cup corn
1 head lettuce, shredded(spinach or romaine work well)
1 tomato, chopped
1 avocado, sliced
Fresh cilantro, chopped
Vegan cheese, shredded (if desired)
Pico de gallo salsa
Over medium-high heat, saute the sliced pepper and sliced onion together in a little oil. Cook until tender. Remove from heat and set aside to cool. In a large casserole dish, layer ingredients beginning with the rice. Continue to layer the beans, onions, peppers, corn, shredded lettuce and top with chopped tomato, sliced avocado and cilantro. Serve salad with vegan cheese, salsa, guacamole and tortilla chips!
Can be made a day ahead.