From cookieandkate.com

Heart of Romaine Salad with Pico de Gallo and Avocado Dressing

4 servings · 15 min prep · 10 min cook

Ingredients

For the pico de gallo

• 1 pint cherry tomatoes, sliced into small rounds
• 1/2 small purple onion, chopped
• 1/3 cup loosely packed cilantro, chopped
• 1 jalapeño, deseeded and membranes removed, finely chopped
• 2 cloves garlic, pressed or minced
• 2 teaspoons white wine vinegar
• 1/2 teaspoon olive oil
• 1/8 teaspoon fine-grain sea salt

For the avocado dressing

• 1 large avocado, halved and pitted
• 2 limes, juiced
• 1/3 cup cilantro leaves
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 2 tablespoons water
• 1 tablespoon olive oil

For the black beans

• olive oil
• 1/2 small red onion, chopped
• 2 cloves garlic, pressed or minced
• 1 teaspoon cumin powder
• 2 cans (14 ounces each) or 3 1/2 cups cooked black beans with cooking liquid
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon sherry vinegar
• salt, to taste

For serving

• 2 hearts of romaine, halved lengthwise
• toasted pepitas (optional)
• crumbled feta cheese (optional)

Steps

1. Make the pico de gallo: in a medium bowl, toss together 1 pint cherry tomatoes, ½ small purple onion, ⅓ cup cilantro, 1 jalapeño, 2 cloves garlic, 2 teaspoons white wine vinegar, ½ teaspoon olive oil and ⅛ teaspoon sea salt, and set aside to marinate.
2. Make the dressing: in a food processor or quality blender, combine the 1 large avocado flesh, 2 lime juice, ⅓ cup cilantro, ¼ teaspoon red pepper flakes and ¼ teaspoon salt. Blend while drizzling in 2 tablespoons water and 1 tablespoon olive oil. Continue to blend until the dressing is smooth and creamy.
3. Warm the beans: in a large skillet, heat a drizzle of ½ teaspoon olive oil over medium heat. Sauté ½ small onion and 2 cloves garlic for a couple of minutes, then add 1 teaspoon cumin and sauté for another minute. Pour in one can of 2 cans (14 ounces each) or 3 1/2 cups cooked black beans with all of its cooking liquid, then drain the other can, reserving the juices for later if necessary. Pour the remaining beans into the pan and stir in ½ teaspoon chili powder and ¼ teaspoon cayenne pepper.
4. Turn up the heat to medium-high and simmer the 2 cans (14 ounces each) or 3 1/2 cups cooked beans for 7 to 10 minutes. Use a fork or the back of a wooden spoon to mash up about ½ of the beans. Reduce heat as necessary and add more of the cooking liquid if the mixture seems too dry. Remove the beans from heat and stir in 1 teaspoon sherry vinegar and ¼ teaspoon salt, to taste.

   7 to 10 min

5. To serve, place a generous amount of beans on a salad plate, then top the beans with 1 romaine halve. Spread several spoonfuls of 1 large avocado sauce over the romaine and top it with lots of pico de gallo. Garnish with toasted pepitas or crumbled feta cheese, if you'd like.

Nutrition

Per serving

kcal

385

protein

18.3 g

carbs

64.1 g

fat

10 g

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