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Why Youll Love This Chopped Southwest Salad with Chipotle Dressing Nourishing Flavorful Easy Customizable Hearty Chopped Southwest Salad with Chipotle Dressing Ingredients tsp (2.5 ml) olive oil cup (115 g) corn 1 tsp (2 g) ground cumin 1 head gem lettuce - chopped into small pieces 1.5 cups (258 g) cooked black beans 1 cup (185 g) cooked quinoa - from 1/3 cup dry 5 oz (150 g) tomatoes - finely chopped, I used Solano 1 orange bell pepper - seeded and finely chopped avocado - peeled and diced cup (85 g) pickled onions - can be substituted for finely chopped red onion cup (4 g) cilantro - finely chopped 2 tbsp (20 g) pecans - roughly chopped Chipotle Dressing cup (80 ml) dairy-free yogurt 1 tsp (5 ml) maple syrup 1 tbsp (15 ml) chipotle in adobo sauce - see notes 1 tbsp (15 ml) lime juice 1 Pinch of salt Instructions In a small pan, heat the olive oil over medium heat, add the corn and cumin, and cook for 5 minutes