-
Prep time
10 minutes
-
Serves
4
Author Notes
Sometimes you accidentally come up with a perfectly balanced dish and that's what happened here. I had nachos ingredients around, and later made them, as planned. But before/instead of doing that, I made a salad. Good for eating at home or carrying to work. Keeps at least 5 hours at room and about 2 days in fridge without dressing. And obviously, you can still have the corn chips as your starchy side :) —Nancy
Ingredients
-
2 cups
black beans, canned or cooked (500g)
-
8 cups
iceberg lettuce, shredded or torn (200g)
-
1 1/2 cups
tomatoes, ripe, chopped (300g)
-
1 1/2 cups
English or seedless cucumber, chopped (150g)
-
1 1/2 cups
sweet pepper, any color except green, chopped (225g)
-
3.5-7 ounces
Monterey Jack or cheddar cheese, shredded or diced (100-200g)
-
2
whole limes, cut in wedges
-
to taste
cumin or coriander seeds, ground
-
to taste
black pepper, freshly ground
-
to taste
sea, kosher or mountain salt
-
optional
olive oil
-
garnish
avocado, chiles (raw or pickled), sour cream or thick yogurt, black brined olives
-
serve with
Chilled lager (NSFW) or sparkling water
-
serve with
Corn chips
Directions
-
Chop or tear the lettuce and line 4 bowls or containers (each able to hold 4 cups) with it. Coarsely chop the tomato, cucumber and sweet pepper. Mix, divide in four and spoon over the lettuce.
-
Drain and measure cooked or cannned black beans. Divide in four and spoon over the vegetables.
-
Shred or chop the cheese & sprinkle on top. Season to taste.
-
To serve immediately, squeeze juice of 1/2 lime over each bowl/container. Olive oil is optional - if using, add it now. Garnish as you like. Mix, serve with corn chips, sparkling water or good chilled lager.
-
To serve later, store undressed, covered, in fridge if possible or room temp if not. Finish as in Step 4 - lime juice, oil & garnishes to taste, then serve with corn chips and drinks.
See what other Food52ers are saying.