Sometimes you accidentally come up with a perfectly balanced dish and that's what happened here. I had nachos ingredients around, and will still make that indulgent snack meal. But before/instead of doing that, I made a salad. Just perfect. Good for eating at home or carrying to work. Stays good 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
black beans, canned or cooked, drained (500g)
strong cheddar or Monterey Jack cheese, shredded or diced (100-200g)
cumin or coriander seeds, ground
freshly ground pepper, black or multicolor
olive oil, extra virgin
avocado, fresh or pickled chillies, sour cream or thick yogurt, black brined olives and/or corn chips.
bottles chilled beer (NSFW)
In This Recipe
Chop the lettuce and line 4 pasta bowls or containers (capacity about 4 cups) with it. Dice or coarsely chop the tomato, cucumber and pepper. Mix, divide in four and spoon over the lettuce.
Drain and rinse the beans. Divide in four and spoon over the vegetables.
Shred or chop the cheese & sprinkle on top. Season to taste.
To serve immediately, pour fresh juice of 1/2 to 1 lime over each bowl/container. No need for oil, as the cheese & beans will provide enough rich mouthfeel, but add some if you like. Garnish and serve.
To serve later, first store covered & refrigerated. To finish, squeeze half or full lime over salad, add optional oil, garnishes, mix & enjoy.
Serve with corn chips and (if not at work), good chilled beer.