Author Angela Litzinger at test.angelaskitchen.com
Ingredients
2medium avocados
1/4cupolive oil
1limezested and juice squeezed out
4garlic clovesminced
1clightly packed fresh cilantro leaves
1/2tablespoonswater
2tablespoonsolive oil
2poundsground beef
2teaspoonsground cumin
2teaspoonpaprika
2teaspoonchili powder
2teaspoondried oregano
1teaspoonsaltplus more to taste
1/2tspground pepperplus more to taste
12cupschopped romaine lettuce
2 2/3cthinly sliced small sweet bell pepper rings
1cupthinly sliced shallotsseparated into rings
2plum tomatothinly sliced
1/2cupsliced black olives
2 - 14ozcans pinto beans
2 - 14ozcans black beans
Instructions
Combine all avocado, first measure of olive oil, lime zest, lime juice, and garlic cloves in a blender. Process until smooth.
Add cilantro and water. Blend until smooth. Taste for seasoning to see if dressing needs more salt and pepper. Cover and refrigerate dressing until ready to use.
In a skillet, combine oil, beef, cumin, paprika, chili powder, oregano, salt and black pepper. Cook over medium-high heat until cooked through and no longer pink.
While meat is browning, drain and rinse beans.
Add beans to skillet when meat is cooked through, stirring until combined. Cook bean mixture until beans are heated through, then turn off heat.
If you have not done so, cut up lettuce, bell peppers, shallots, tomato, and olives.
To assemble salad, make layers of lettuce, pepper, onion, tomato, bean and beef mixture, and olives. Top salad with avocado dressing and garnish with additional chopped cilantro, if desired.