Fajita Veggie Salad
Ingredients
- 2 tbsp avocado or olive oil
- 1/2 of a jalapeño, minced
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 cup corn
- 1/4 cup chopped fresh cilantro
- 1 tbsp lime juice
- 1 1/2 tsp chili powder
- 1 tsp salt
- 1/2 tsp cumin
- 1/3 cup avocado or olive oil
- 2 tbsp lime juice
- 1 tsp lime zest
- 1/2 of a jalapeño, minced
- 2-3 tsp agave
- 1/4 tsp cumin
- 1/2 tsp salt
- 1 container baby arugul
- 1 can black beans, drained and rinsed
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- tortilla chips
Preparation
In a skillet over medium heat, sauté jalapeño in oil for 2-3 minutes
Add onion and continue to cook until softened (3-5 minutes)
Add pepper, corn, cilantro, lime juice, chili powder, salt and cumin and sauté for 5-7 minutes or until vegetables are softened. Remove from heat and let cool
Meanwhile, whisk together all ingredients for vinaigrette
Dress arugula in half of vinaigrette, tossing well to coat
Top with fajita mix, black beans, avocado, tomatoes and tortilla chips. Top with remaining dressing and enjoy
