| 12 |
|
Bibb or Boston lettuce leaves |
| 2 1/2 |
cups |
drained canned beans, such as a black, pinto, and/or kidney beans |
| 2 |
cups |
grape tomatoes, quartered lengthwise |
| 1 1/4 |
cups |
frozen corn, thawed |
| 3 |
|
scallions, green and white parts, very thinly sliced on diagonal |
| 1/3 |
cup |
finely diced Monterey Jack cheese or vegan cheese alternative (1 1/2 ounces) |
| 1/4 |
cup |
chopped fresh cilantro |
| 1/4 |
tsp. |
ground cumin, or to taste |
| 1/4 |
tsp. |
chili powder, or to taste |
| 1 |
|
Hass avocado, peeled, pitted, and diced |
| 2/3 |
cup |
medium or "hot" tomatillo salsa (salsa verde) |
| 1/4 |
tsp. |
sea salt (optional) |
- Divide the lettuce leaves among 4 large plates or pasta bowls, loosely forming a "bowl" with the leaves.
- Stir together the beans, tomatoes, corn, scallions, cheese, cilantro, cumin, and chili powder in a medium bowl. Add the avocado, salsa, and salt (if using) and gently stir just to combine. Adjust seasoning.
- Evenly divide the bean mixture among the 4 lettuce "bowls", and serve with the lime wedges on the side.
Tip: During the busy holiday season, it's great to have a fast go-to recipe fix for lunch. This is it. No cooking is required. It can be made in advance, too. The nutritional bonus: It's loaded with beans to fill you up—and help you better manage your blood glucose!
