Southwest Salad with Creamy Chipotle Dressing Ingredients For the Southwest Salad: 1 cup uncooked quinoa cooked according to package instructions 1 cup grape tomatoes sliced 1 14-ounce can pinto beans or black beans, rinsed and drained 1/2 medium red onion thinly sliced 1/4 cup fresh cilantro chopped 1 cup frozen roasted corn thawed 1 medium avocado sliced 1 cup blue corn tortilla chips For the Creamy Chipotle Dressing: 4 ounces canned chipotle peppers in adobo sauce 8 ounces sour cream 2 Tablespoons apple cider vinegar lime juiced (approx 2 Tablespoons) 1 Tablespoon honey 1 teaspoon cumin 1 teaspoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon paprika Instructions Cook the quinoa according to package instructions.1 cup uncooked quinoa In a large bowl, combine the ingredients for the salad
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Add remaining pasta salad ingredients to the bowl with pasta, and season with kosher salt and black pepper.Add the dressing and toss to combine
