Iceberg
lettuce – cold and crispy
1 can black
beans, drained and rinsed
Fresh
avocado
Roasted
potatoes – Yukon
1 pound
fresh tomatoes – maybe 3 average size tomatoes
¼ C fresh
cilantro
A clove
garlic, grated
1 T red wine
vinegar
2 t cayenne
hot sauce
Black pepper
and salt to taste
Cut the
potatoes in quarters and drizzle them with olive oil. Roast them in a 400
degree oven until crispy – about 30 minutes. I like to turn my over so they
toast evenly on all sides.
Meanwhile,
chop lettuce and get beans and avocados ready.
To make the
dressing, chop the tomatoes very small and try to keep all the juices. Add the
cilantro, garlic, vinegar and hot sauce. Season with salt and pepper. Mix well
and allow to sit for a while to blend the flavors. The original recipe says to
mush it with your hands, but I just leave it chunky.
Tracy's Living Cookbook
