Chipotle-Roasted Vegetable Layered Salad

Layers of lettuce, rice, beans and spicy roasted vegetables. Adapted from The Roasted Vegetable by Andrea Chesman.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• For the beans

• 1 (15 ounce) can black beans, drained and rinsed
• 1⁄2 teaspoon ground cumin
• 1  pinch salt
• 1⁄2 cup salsa or 1⁄2 cup pico de gallo

• For the vegetables

• 1  red bell pepper, cut into matchsticks
• 1  poblano pepper, cut into matchsticks (or substitute another bell pepper)
• 1  medium zucchini, cut into matchsticks
• 1  medium onion, halved and sliced very thinly
• 1  cup fresh corn or 1  cup frozen corn
• 3  tablespoons  heat-safe  oil (olive oil, grapeseed or coconut oil)
• 1 -2  teaspoon chipotle chile in adobo, minced
• 1  teaspoon ground cumin
•  salt and pepper, to taste

• For the salad

•  hot cooked white rice or  brown rice
•  salad greens

• Garnish

•  buttermilk dressing, vinaigrette, sour cream, shredded cheese, lime wedges, cilantro, etc

Directions

1. Prepare rice according to pack directions; keep warm. Preheat the oven to 425.
2. Place all sliced vegetables on a large rimmed baking sheet (can line with aluminum foil). In a small bowl whisk together the oil, chipotles and cumin. Pour over the vegetables and sprinkle a pinch or two of salt and pepper, to taste. Using your hands, toss the vegetables in the oil mixture and ensure that everything is coated well. Spread evenly in the pan and roast for 35-40 minutes, stirring every 10 minutes or so and shaking the pan to redistribute the vegetables evenly.
3. To prepare the beans, place the drained and rinsed beans in a small saucepan with about 2-3 tablespoon of water. Stir in cumin, salsa, and season to taste. Let them simmer over medium heat until they're heated through.
4. To build the salads, start with a handful or two of salad greens, then a couple of spoonfuls of rice, then beans, then vegetables. Top with desired garnishes.