Salad Days

“What’s a salad wrap?” you ask. It like a burrito or taco, but instead of using flour or corn tortillas to hold the ingredients, you use lettuce or collard greens. Yum! These taste especially refreshing after a day of gardening in the spring sun - like today. Best of all, it takes only 10 minutes from kitchen to table. 

Mexican Salad Wraps
Serves 4

2 cans black beans, drained and rinsed
1 large avocado, mashed
1 red bell pepper, chopped
2/3 cup chopped fresh cilantro
1/4 cup lime juice
2 teaspoons cumin
2 cloves garlic, minced
2/3 cup mild salsa, low sodium
16 large romaine lettuce leaves

Mash beans and avocado together with fork or potato masher. Mix beans and avocado with the remaining ingredients except lettuce. Place approximately 1/4 cup of filling in center of each lettuce leaf and roll it up like a tortilla. Serve with ice cold cervezas. Ai! Ai!

The recipe is based on one published on DrFuhrman.com, but tweaked to my liking.