INGREDIENTS
2
avocados
15 ozs
black beans
1 tsp
capers
1/2 tsp
chili powder
2 cups
cooked quinoa
4 oz
feta
2 tbsp
fresh cilantro
1 cup
grape tomatoes
1 tbsp
hot sauce
8 cups
iceburg lettuce
3 tbsp
lime juice
1/3 cup
olive oil
1/8 tsp
pepper
1/8 tsp
salt
2 tbsp
sundried tomatoes