Vegetable Fajita Salad

Ingredients:

1/4 cup grapeseed oil
1/4 cup lime juice
2 tablespoons red wine vinegar
2 cloves garlic, minced
1 tablespoon agave
1-1/2 teaspoon cumin
1 teaspoon chili powder
salt and pepper, to taste
1 chipotle pepper with some of the adobo sauce
6 portobello mushrooms, gills scraped off
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 red onion, sliced
1 sweet onion, sliced
1-1/2 cup corn
1-1/2 cup black beans
1 small head romaine
8 ounces mixed baby greens
2 tablespoons cilantro, chopped

In a blender, puree oil, lime juice, vinegar, garlic, agave, cumin, chili powder, salt, pepper, and chipotle pepper.

Marinate mushrooms in some of the chipotle puree for at least 30 minutes.

In a bowl, combine bell peppers and onions. Toss with some of the marinade and allow to sit for at least 30 minutes.

To cook, heat grill and skillet and grill mushrooms on both sides and fajita mixture in the skillet, adding corn, beans, and more marinade halfway through cooking.

Toss romaine with baby greens and plate. Top with the bell pepper mixture and sliced mushrooms. Garnish with cilantro. Drizzle small amount of the remaining marinade over the mushrooms.

Serve with quinoa, cheese, tortilla chips, or sour cream.