This recipe is perfect for hot days, when you crave lighter food and prefer quick, no-sweat recipes. It comes with two delicious dressings too. It is the exactly the kind of food that you want to enjoy wearing a giant sombrero and giving it your best bad Mexican accent… Arriba arriba!

Ingredients:

SALAD
– 2 cups of cooked black beans
– 1/2 avocado
– 15-20 cherry tomatoes (they tend to be sweeter)
– 1/2 small red onion
– 10 crunchy lettuce leaves, I used Cos
– 1/2 bell pepper (I used orange and yellow)
– 1/4 small red cabbage

OPTION 1 – LIME DRESSING
– 2 tbsp / 30 ml extra virgin olive oil
– 2 tbsp / 30 ml lime juice
– 1 pinch of sugar / dash of maple syrup
– 1/2-1 tsp Tabasco (or chilli, to taste)
– 1/2 garlic clove, pressed
– salt & pepper, to taste

OPTION 2 – OIL-FREE AVOCADO DRESSING
– 1 avocado
– 1/2 lime, juice only
– 1/2-1 tsp Tabasco (or chilli, to taste)
– water
– 1/2 garlic clove, pressed
– salt & pepper, to taste

Method:
1. Chop tomatoes into quarters. Finely dice red onion and mix into the tomatoes (with a pinch of sugar if they lack sweetness).

2. Dice pepper into small chunks.

3. Grate red cabbage finely using a mandolin or slice thinly with a sharp knife.

4. Chop or tear salad leaves coarsely.

5. Peel and slice avocado.

6. Pick your preferred dressing option. For option 1, whisk all dressing ingredients in a jug or shake them up in jar with a lid. For option 2, mash avocado with a fork or in a pestle & mortar and then add the rest of the ingredients. Add enough water to achieve the consistency you like.

7. Arrange all the vegetables and beans in two bowls. Pour dressing over the salads and tuck in.

Delicious Recipe courtesy of:
Duncan and Ania
Duncan and Ania’s food journal
Check out more recipes at Lazycatkitchen.com