Chipotle-Roasted Vegetable Layered Salad Recipe

Name: Chipotle-Roasted Vegetable Layered Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can black beans, drained and rinsed; ½ teaspoon ground cumin; 1 pinch salt; ½ cup salsa or ½ cup pico de gallo; 1 red bell pepper, cut into matchsticks; 1 poblano pepper, cut into matchsticks (or substitute another bell pepper); 1 medium zucchini, cut into matchsticks; 1 medium onion, halved and sliced very thinly; 1 cup fresh corn or 1 cup frozen corn; 3 tablespoons heat-safe oil (olive oil, grapeseed or coconut oil); 1 -2 teaspoon chipotle chile in adobo, minced; 1 teaspoon ground cumin; salt and pepper, to taste; hot cooked white rice or brown rice; salad greens; buttermilk dressing, vinaigrette, sour cream, shredded cheese, lime wedges, cilantro, etc

Servings: persons

1 (15 ounce) can black beans, drained and rinsed
½ teaspoon ground cumin
1 pinch salt
½ cup salsa or ½ cup pico de gallo
1 red bell pepper, cut into matchsticks
1 poblano pepper, cut into matchsticks (or substitute another bell pepper)
1 medium zucchini, cut into matchsticks
1 medium onion, halved and sliced very thinly
1 cup fresh corn or 1 cup frozen corn
3 tablespoons heat-safe oil (olive oil, grapeseed or coconut oil)
1 -2 teaspoon chipotle chile in adobo, minced
1 teaspoon ground cumin
salt and pepper, to taste
hot cooked white rice or brown rice
salad greens
buttermilk dressing, vinaigrette, sour cream, shredded cheese, lime wedges, cilantro, etc

1
Prepare rice according to pack directions; keep warm.
2
Preheat the oven to 425.
3
Place all sliced vegetables on a large rimmed baking sheet (can line with aluminum foil).
4
In a small bowl whisk together the oil, chipotles and cumin.
5
Pour over the vegetables and sprinkle a pinch or two of salt and pepper, to taste.
6
Using your hands, toss the vegetables in the oil mixture and ensure that everything is coated well.
7
Spread evenly in the pan and roast for 35-40 minutes, stirring every 10 minutes or so and shaking the pan to redistribute the vegetables evenly.
8
To prepare the beans, place the drained and rinsed beans in a small saucepan with about 2-3 tablespoon of water.
9
Stir in cumin, salsa, and season to taste.
10
Let them simmer over medium heat until they're heated through.
11
To build the salads, start with a handful or two of salad greens, then a couple of spoonfuls of rice, then beans, then vegetables.
12
Top with desired garnishes.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (15 ounce) can black beans, drained and rinsed, ½ teaspoon ground cumin, 1 pinch salt, ½ cup salsa or ½ cup pico de gallo, and more.

Yes, Chipotle-Roasted Vegetable Layered Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chipotle-Roasted Vegetable Layered Salad

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