INGREDIENTS
2
Hearts of romaine
2 cans
each) black beans or
1
Avocado, large
1 pint
Cherry tomatoes
1/3 cup
Cilantro, loosely packed
1/3 cup
Cilantro, leaves
4 cloves
Garlic
1
Jalapeno
2
Limes
1
Red onion, small
1/4 tsp
Cayenne pepper
1/2 tsp
Chili powder
1/4 tsp
Red pepper flakes
1/4 tsp
Salt
1
Salt
1/8 tsp
Sea salt, fine-grain
3 1/2 tsp
Olive oil
1
Olive oil
1 tsp
Sherry vinegar
2 tsp
White wine vinegar
1 tsp
Cumin, powder
2 tbsp
Water