INGREDIENTS
•
Dressing
•
3/4 cup light olive oil
•
1 cup packed cilantro leaves
•
2 limes, juiced
•
2 chipotle peppers in adobo sauce
•
1/2 teaspoons salt
•
1/3 cup apple cider vinegar
•
3 tablespoons honey
•
Salad
•
2 Romaine lettuce hearts, roughly chopped
•
1 (14 oz) can black beans, drained and rinsed
•
1 avocado, diced
•
2 ears of sweet corn, shucked (or 1 (14oz) can corn, drained, rinsed)
•
1/2 red onion, thinly sliced
•
1 pint cherry tomatoes, halved
•
1 - 1 1/2 lbs large shrimp, deveined