Black Bean & Avocado Salad
In a large bowl, combine all the ingredients, except lettuce, in the order listed, tossing well to mix.
Arrange lettuce leaves on serving platter or individual plates and spoon the salad onto the leaves. Serve at room temperature.
The salad can keep in the refrigerator in an airtight container for a day or two.
- 2 C black beans, rinsed and drained
- 1 C capsicum, diced
- 1/2 C avocado, diced
- 1/2 C red onion, diced
- 1/2 C cucumber, seeded and diced
- 2 Tbsp parsley, minced
- 1 Tbsp fresh oregano leaves, minced
- 1/2 tsp cumin
- 2 Tbsp balsamic vinegar
- 1 Tbsp fresh lime juice
- dash of Tabasco sauce
- salt and ground black pepper
- large lettuce leaves