Heart of Romaine Salad with Pico de Gallo and Avocado Dressing

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Ingredients

1 pint cherry tomatoes, sliced into small rounds
½ small purple onion, chopped
⅓ cup loosely packed cilantro, chopped
1 jalapeño, deseeded and membranes removed, finely chopped
2 cloves garlic, pressed or minced
2 teaspoons white wine vinegar
½ teaspoon olive oil
⅛ teaspoon fine-grain sea salt
1 large avocado, halved and pitted
2 limes, juiced
⅓ cup cilantro leaves
¼ teaspoon red pepper flakes
¼ teaspoon salt
2 tablespoons water
1 tablespoon olive oil
olive oil
½ small red onion, chopped
2 cloves garlic, pressed or minced
1 teaspoon cumin powder
2 cans (14 ounces each) black beans or about 3 ½ cups cooked black beans, with the cooking liquid
½ teaspoon chili powder
¼ teaspoon cayenne pepper (optional)
1 teaspoon sherry vinegar
salt, to taste
2 hearts of romaine, halved lengthwise
Optional garnishes: toasted pepitas, crumbled feta cheese

As published by Cookie and Kate.

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