Charred Vegetable Fajita Salad with Chipotle Vinaigrette
Sautéed corn, zucchini, and peppers layered over romaine with black beans, avocado, and queso fresco. Finished with a smoky chipotle-lime vinaigrette made from adobo sauce, garlic, and honey. A warm salad with bright, spiced flavors and charred vegetable depth.
Ingredients
- 2 ½ tablespoon olive oil, whole
- 1 ear corn, whole
- 1 whole zucchini, whole
- 1 whole red bell pepper, whole
- 1 whole yellow bell pepper, whole
- 1 whole red onion, whole
- ½ teaspoon ground cumin, whole
- ¼ teaspoon chili powder, whole
- ½ whole lime, whole
- 2 whole romaine heart, wholemixed greens or spinach1:1works with any greens
mild flavor change
- 1 bunch scallion, whole
- ¼ cup fresh cilantro, chopped
- ¾ cup canned black beans, drained
- 1 whole avocado, whole
- ¼ cup queso fresco, crumbled
- 1 whole lime, whole
- 2 clove garlic, minced
- 1 whole chipotle pepper in adobo sauce, wholesmoked paprika + lime juice0.5 teaspoon paprika plus 1 teaspoon lime juiceno adobo sauce available
less authentic smokiness
- 2 teaspoon adobo sauce, wholesmoked paprika + lime juice0.5 teaspoon paprika plus 1 teaspoon lime juiceno adobo sauce available
less authentic smokiness
- 1 teaspoon honey, whole
- ground cumin, whole
- 1 tablespoon extra-virgin olive oil, whole
- salt, whole(optional)
Instructions
- 1
Combine lime juice, garlic, chipotle pepper, adobo sauce, honey, cumin, extra-virgin olive oil, and salt in a small bowl. Set aside.
- 2
Heat olive oil in a large skillet over medium-high heat. Add corn, zucchini, and salt. Sauté until tender and lightly browned.
- 3
Transfer corn and zucchini to a bowl and cool to room temperature.
- 4
In the same skillet, heat olive oil. Add bell peppers, red onion, and salt. Sauté until softened and lightly browned.
- 5
Stir in cumin and chili powder and cook briefly. Add lime juice and cook for 30 seconds. Remove from heat.
- 6
Place romaine, scallions, and cilantro in a large bowl or serving dish.
- 7
Add cooled corn, zucchini, and black beans to the greens. Drizzle with chipotle vinaigrette and toss gently.
- 8
Layer the bell pepper mixture over the dressed salad.
- 9
Top with avocado and queso fresco. Serve immediately.
Tips
Prepare the vinaigrette first so flavors meld while vegetables cook.
Let sautéed corn and zucchini cool to room temperature before adding to greens to prevent wilting.
Layer the warm bell pepper mixture on top of the dressed salad just before serving to maintain texture contrast.
Good to Know
Vinaigrette stores in a sealed container in the refrigerator up to 5 days. Sautéed vegetables keep separately for 3 days. Assemble salad only when ready to serve.
Prepare vinaigrette and sauté vegetables up to 2 hours ahead. Cool completely before storing. Chop greens and herbs 1 hour before serving.
Serve immediately after assembly to preserve the texture contrast between warm sautéed vegetables and cool greens.
Common Mistakes
Do not dress the entire salad in advance to avoid soggy greens.
Do not skip the cooling step for corn and zucchini to prevent wilting the romaine.
Do not add avocado until just before serving to prevent browning.
Substitutions
Dairy-Free Swaps
General Alternatives
mild flavor change
less authentic smokiness