Cuban Green Salad with Avocados
- 1/2 cup canola oil
- 2 medium red onions, halved lengthwise and thinly sliced
- 2/3 cup sherry vinegar
- 3 tablespoons freshly squeezed lime juice
- 1/2 cup extra-virgin olive oil
- 4 medium ripe tomatoes, cut into sixths
- 4 medium ripe avocados, halved lengthwise and cut crosswise into sixths
- 1 head romaine lettuce, torn into bite-size pieces
- 1 head Bibb lettuce, torn into bite-size pieces
- 1 head Boston lettuce, torn into bite-size pieces
- 1 cup cooked black beans
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Avocados, medium ripe (4)
- Bibb lettuce (1 head)
- Black beans, cooked (1 cup)
- Boston lettuce (1 head)
- Red onions, medium (2)
- Romaine lettuce (1 head)
- Tomatoes, medium ripe (4)
- Condiments
- Sherry vinegar (2/3 cup)
- Cooking & Baking
- Canola oil (1/2 cup)
- Olive oil, extra-virgin (1/2 cup)
- Drinks
- Lime juice, freshly squeezed (3 tablespoons)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published May 30, 2011 (1 year ago).
9 people saved this recipe.
