- 1/2 cup Gluten-Free Pasta Shells
- 2 Corn on the Cobb
- 15 oz can Black Beans
- 2 heads Romaine Lettuce
- 1/2 cup, chopped Cherry or Grape Tomatoes
- 1 ripe Avocado
- 1/4 cup Cilantro
Cashew Chipotle Dressing
- 1/3 cup Raw Cashews (Pre Soaked)
- 2-3 Chipotle Peppers in Adobo Sauce
- 1/4 cup (Soy or Almond) Milk
- 2 Limes
- 1/2 tsp Salt
- 1 tsp Maple Syrup
Salads are definitely a go-to for lunch and they are great for using up leftover vegetables!
My secrets to a great salad recipe are adding a protein, in this case beans, a carb to keep me full longer, add at least 3 colors, and make a bomb dressing!
I’m calling this a Mexican salad as I am using some of the traditional ingredients including corn and avocado and the sauce is a creamy and spicy chipotle pepper dressing.
This salad is vegan but it goes really well with chicken!
I am using gluten-free quinoa pasta shells but any small pasta shape will work. Use whatever you have on hand!
Cook Your Pasta & Grill the Corn
Cook your pasta shells according to package instructions and grill your corn on the cobb in either your oven or in your cast iron skillet with a bit of olive oil to get some charred marks.
Make the Cashew Chipotle Dressing
While your pasta and corn are cooking, make the cashew chipotle dressing.
If your raw cashews have not been soaking in filtered water for at least 6 hours, add them to a container with hot water and allow the nuts to soften for at least 30 minutes.
Add all of your ingredients into your blender or food processor and blend until smooth. This will take a minute or two.
If you like it spicy add 3 whole chipotle peppers, for a more mild spice, just add 2.
If the sauce is too thick for your liking add a splash of milk or water to thin it out, then blend again.
Give it a taste and adjust salt, if needed.
Chop Your Veggies
Wash and dry your lettuce then slice into thin strips and add to your salad bowl.
Wash and chop your tomatoes and slice or cube your avocado and add to the lettuce.
Drain and rinse your black beans and add to the salad as well.
Cut the corn kernels off the cob and also add your drained pasta to the salad.
Lastly, wash and dry the cilantro, chop and add to the salad.
Assemble The Salad