3-5 chipotle peppers in adobo sauce (depending on how spicy you like it!)
sea salt and pepper to taste
For the salad:
2 heads romaine lettuce, chopped
½ cup sliced olives
½ cup cooked black beans
2-3 carrots, shredded
1 cucumber, diced
½ cup corn (I used frozen organic corn)
¼ cup red onion, finely chopped
1 cup cherry tomatoes, halved
½ avocado, sliced
Instructions
To make dressing:
Add all ingredients to a food processor or blender and puree until well combined and chipotle peppers are minced. Add sea salt and pepper to taste. *Start by adding 1 chipotle pepper at a time until desired spiciness is reached*
To make salads:
Arrange toppings on a bed of fresh romaine lettuce, add 1-2 tablespoons of dressing and enjoy!
Recipe by BeginWithin Nutrition at http://www.beginwithinnutrition.com/2014/12/02/chopped-salad-spicy-chipotle-dressing-vegan-gluten-free/