Summer calls for light and filling and this salad of avocado, black beans and Tomato dressed in a honey-sweetened Salsa-based sauce fits the bill
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|lime juice||1 cups|
|lime zest||1 tbsp.|
|cilantro||1 oz.||1 cups|
|olive oil||0 1/2 cups|
|honey||0 1/2 cups|
|ground red pepper||0 1/2 tsp.|
|black beans||4 lb.||1 qt.|
|avocado||2 lb.||1 qt.|
|tomato||12 oz.||2 cups|
|Bibb lettuce||25 oz.||48 ea.|
|1. In a bowl mix together Salsa, lime juice and zest, oil and cilantro. Adjust seasonings with salt and pepper. Cover and refrigerate. CCP: Refrigerate below 40°F. at least 2 hours before using.|
|2. In large bowl gently toss together beans and reserved lime-honey Salsa and toss to coat. Gently stir in avocado and tomatoes. Cover and chill until ready to serve. CCP: Refrigerate below 40°F. at least 2 hours before using.|
|3. For Each Serving: Plate 2 leaves lettuce on chilled salad plate and scoop 4 oz./1/2 cup salad onto leaves. Garnish each with 1/8 teaspoon cilantro leaves.|