Chipotle Veggie Salad

Ingredients

2 cups romaine, washed & cut into bite size pieces

1/2 cup pinto beans

1/4 cup corn

1/4 avocado, diced

1/2 cup red pepper, thinly sliced

1/4 cup raw pumpkin seeds

1/4 cup cilantro, chopped

Dressing

1-2 Tbs low-fat veganaise

1/2 tsp adobo sauce from can of chipotles

juice of half lime

1/2 clove garlic, pressed

1 tsp cilantro, chopped

Directions

1. Mix all dressing ingredients together

2. Layer salad ingredients in the order above, top with dressing

I had some leftover chipotle mayo from last night, so I decided to add some lime juice to make it a salad dressing. It turned out great because it was the right consistency and it had a creamy flavorful taste. You can throw in what ever veggies you prefer, this is just what I had on hand. Just make sure that you add some protein, like beans or nuts. I highly recommend raw pumpkin seeds. I love the taste and they are super healthy for you! I always have some on hand to add to salads, pasta dishes, or where ever I want to add some nutritious protein. Pumpkin seeds are naturally rich in protein, zinc, essential fatty acids, magnesium, iron, and fiber. They contain most of the B vitamins, along with C, D, E, and K! Pumpkin seeds are rich in the amino acids alanin, glycine and glutamic acid. So basically you should try to eat them a couple times a week.