| | Published April 29th, 2009
| Salad-black bean avocado salad with lime salsa vinaigrette on a bed of romaine
| | By Susie Iventosch | | |
2 15-ounce cans black beans, rinsed and drained
1/4 cup fresh cilantro leaves, chopped
1/2 red bell pepper, seeded and coarsely chopped
1 red onion, thinly sliced, and sauteed (in 2 T olive oil) until browned, then cooled
1 avocado, cut into bite-sized pieces
1/2 cup cherry tomatoes, halved
1/2 lime, juiced
1 head Romaine lettuce
Toss all of the above in medium sized bowl. Pour enough dressing over to coat well, but not drown!
Dressing
1/3 cup light olive oil
1/4 cup red wine vinegar
1/4 cup bottled salsa
1/2 teaspoon onion powder
1 small clove garlic, minced
S&P to taste
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Lamorinda Weekly, Moraga CA