Saturday, November 23, 2013

Garlicky Mexican Salad with Fresh Tomato Dressing

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