Chopped Southwest Salad with Chipotle Dressing

• ½ Teaspoon olive oil
• 1 Cup corn
• 1 Teaspoon ground cumin
• 1 Head gem lettuce - chopped into small pieces
• 1 1/2 Cups black beans
• 1/3 Cup dry quinoa (1 cup cooked)
• 5 Ounces tomatoes, finely chopped
• 1 bell pepper - seeded and finely chopped
• 2 avocado - peeled and diced
• ½ Cup red onion - chopped

Chipotle Dressing

• 1/3 Cup Yogurt - Dairy Free
• 1 Teaspoon Maple Syrup
• 1 Tablespoon Chipotle in Adobo Sauce

1. 1. In a small pan, heat the ½ Teaspoon olive oil over medium heat, add the 1 Cup corn and cumin, and cook for 5 minutes. Allow to cool down.
2. 2. Whisk together the yogurt, 1 Teaspoon maple syrup, chipotle in adobo, lime juice, and sea salt flakes. This is your Chipotle Dressing.
3. 3. In a large salad bowl, combine the lettuce, 1 1/2 Cups black beans, 1 Cup corn, quinoa, tomatoes, bell pepper, avocado, pickled onions, cilantro, and pecans. When ready to serve, drizzle with the Chipotle Dressing, and adjust salt to taste. Enjoy!