Meals Matter

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Contributed By: ningwan
magazine

Ingredients

1 Head red leaf lettuce, rinsed

15-oz Can black or navy beans, drained and rinsed

15-oz Can corn, drained

6-oz Can pitted black olives, drained

1 bunch Scallions, cut into 1-inch lengths

2 Med-size tomatoes, thinly sliced

1 Ripe avocado, peeled and thinly sliced

1 cup Loosely packed fresh coriander leaves

1 To 2 jalepeno chiles, thinly sliced, for garnish

Dressing:

1/2 cup Olive oil

Juice of 1/2 lime

1 tsp Chilli powder, or to taste

3 tbsp Taco sauce

1 tbsp Granulated sugar, or to taste

Salt and freshly ground black pepper, to taste

Preparation

1. Dry lettuce leaves, trim off tough ends and line salad bowl with leaves.

2. Combine beans, corn kernels, olives, scallions and tomatoes in a mixing bowl and toss to combine. Add avocado and coriander leaves and stir gently.

3. To make dressing, combine ingredients in bowl and beat together to combine. Toss salad ingredients with dressing.

4. To serve, scoop bean mixture into the salad bowl. Garnish with sliced jalapenos.

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