2 cups cooked black beans
1 cup diced bell pepper in at least two colours
1/2 cup diced avocado
1/2 cup diced red onion
1/2 cup cucumber, diced
2 tablespoons parsley, minced
1 tablespoon fresh oregano leaves, minced, or 1/2 teaspoon dried
1/2 teaspoon cumin
2 tablespoons balsamic vinegar
1 tablespoon fresh lime juice
dash or two of hot pepper or tabasco sauce
salt and ground black pepper to taste, optional
large lettuce leaves, any variety
In a large bowl, combine all the ingredients, except lettuce, in the order listed, tossing well to mix. Arrange lettuce leaves on serving platter or individual plates and spoon the salad onto the leaves. Serve at room temperature. The salad can keep in the refrigerator in an airtight container for a day or two.
