Ingredients

1pintcherry tomatoessliced into small rounds

½small purple onionchopped

⅓cupcilantroloosely packed, chopped

1jalapeñodeseeded and membranes removed, finely chopped

2garlic clovespressed or minced

2tspwhite wine vinegar

½tspolive oil

⅛tspfine-grain sea salt

1large avocadohalved and pitted

2limesjuiced

⅓cupcilantro leaves

¼tspred pepper flakes

¼tspsalt

2tspwater

1tbspolive oil

olive oil

½small red onionchopped

2garlic clovespressed or minced

1tspcumin powder

28ozblack beans2 cans, with the cooking liquid

½tspchili powder

¼tspcayenne pepperoptional

1tspsherry vinegar

saltto taste

2hearts of romainehalved lengthwise

toasted pepitasoptional garnishes

crumbled feta cheeseoptional garnishes

Preparation

In a medium bowl, toss together the cherry tomatoes, onion, cilantro, jalapeno, garlic, white wine vinegar, olive oil, and sea salt.

Set aside to marinate.

In a food processor or quality blender, combine the avocado flesh, lime juice, cilantro, red pepper flakes and salt.

Blend while drizzling in the water and olive oil.

Continue to blend until the dressing is smooth and creamy.

In a large skillet, heat a drizzle of olive oil over medium heat.

Sauté the onion and garlic for a couple of minutes, then add the cumin, and sauté for another minute.

Pour in a can of the black beans with all of its cooking liquid.

Drain the other can, reserving the juices for later, if necessary.

Pour the remaining beans into the pan, then stir in the chili powder and cayenne pepper.

Turn up the heat to medium-high, then simmer the beans for 7 to 10 minutes.

Use a fork or the back of a wooden spoon to mash up about ½ of the beans.

Reduce the heat as necessary and add more of the cooking liquid if the mixture is dry.

Remove the beans from the heat, then stir in the sherry vinegar and salt to taste.

Place a generous amount of beans on a salad plate, then top the beans with a romaine half.

Spread several spoonfuls of avocado sauce over the romaine, then top it with pico de gallo.

Garnish with toasted pepitas or crumbled feta cheese, if desired, serve, and enjoy!