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Prep time
10 minutes
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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 temp, probably longer. Lasts about 2 days in fridge without dressing. And obviously, you can still have the corn chips as your starchy side :) —Nancy
Ingredients
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2 cups
black beans, canned or cooked (500g)
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8 cups
iceberg lettuce, shredded or torn (200g)
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1 1/2 cups
tomatoes, ripe, chopped (300g)
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1 1/2 cups
English or seedless cucumber, chopped (150g)
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1 1/2 cups
sweet pepper, any color except green, chopped (225g)
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3-6 ounces
Monterey Jack or cheddar cheese, shredded or diced (100-200g)
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2
whole limes, cut in wedges
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to taste
cumin or coriander seeds, ground
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to taste
black pepper, freshly ground
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to taste
sea salt
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optional
olive oil
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garnish
avocado, chiles (raw or pickled), sour cream or thick yogurt, black brined olives
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serve with
Chilled lager (NSFW) or sparkling water
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serve with
Corn chips
Directions
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Chop or tear the lettuce and line 4 bowls or containers (each able to hold 4 cups) with it. Dice or coarsely chop the tomato, cucumber and sweet pepper. Mix, divide in four and spoon over the lettuce.
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Drain and measure cooked or cannned black beans. Divide in four and spoon over the vegetables.
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Shred or chop the cheese & sprinkle on top. Season to taste.
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To serve immediately, squeeze juice 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.
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To serve later, store undressed, covered, in fridge if possible or room temp if not. Finish as in Step 4 - lime juice, optional oil, garnishes; then serve with corn chips and drinks.
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