Serves 2

Ingredients:

1. Romaine Lettuce – 4 cups, chopped
2. Avocado – 1, diced
3. Tapatío flavored protein sticks (e.g., @iwonorganics) – 1 cup, crushed
4. Red Onion – 1/4 cup, sliced thin
5. Jalapeños – 1 tbsp, minced fine
6. Corn & Bean Salad – 1/2 can each of corn, black beans, and red kidney beans, diced jalapeños, minced red onion, and garlic, tossed in honey chipotle dressing
7. Salt & Pepper – to taste

Instructions:

1. In a large salad bowl, combine the chopped romaine lettuce, diced avocado, crushed protein sticks, sliced red onion, minced jalapeños, and corn & bean salad. Toss to mix all ingredients well.
2. Season the salad with salt and pepper to taste.

Honey Chipotle Vinaigrette Ingredients:

1. Chipotle Peppers in adobo sauce – 1 pepper + 1/2 tbsp of the sauce
2. Avocado Oil – 1/4 cup + 2 tbsp
3. Honey – 1/4 cup
4. Red Wine Vinegar – 1/2 cup
5. Apple Cider Vinegar – 1 tbsp
6. Water – 1 tsp
7. Minced Garlic – 1/2 tbsp
8. Pickled Jalapeños – 3 + 1/2 tsp of juice from the jalapeño jar
9. Onion Salt – 1/2 tsp
10. Pepper – 1/4 tsp
11. Garlic Powder – 1/4 tsp
12. Chili Lime Seasoning – 1/8 tsp
13. Dried Oregano – 1/4 tsp
14. Ground Cumin – 1/4 tsp

Instructions:

1. In a blender, combine the chipotle peppers, avocado oil, honey, red wine vinegar, apple cider vinegar, water, minced garlic, pickled jalapeños, onion salt, pepper, garlic powder, chili lime seasoning, dried oregano, and ground cumin.
2. Blend until smooth and creamy. Taste and adjust seasonings as needed.
3. Pour the honey chipotle vinaigrette into a mason jar or any airtight container. Store in the refrigerator for up to 2 weeks.

To serve:

1. Drizzle the honey chipotle vinaigrette over the prepared salad, and toss to combine.
2. Divide the salad among four plates, and enjoy!•