Lime-zested tomatillo-black bean salad

Tomatillos give a bite to this Latin-inspired dish, so the lime juice and zest are only needed as accents.
Lime-zested tomatillo-black bean salad on lettuce leaves.
6 servings / 10 min

Prep 10 min / Cook 0 min

  • 2 medium tomatillos, papery skin removed and finely chopped
  • 1/2 medium poblano chili pepper, seeded and finely chopped
  • 2 medium plum tomatoes, finely chopped
  • 1/2 can black beans (14 oz/398 mL), rinsed and drained
  • 2-3 tbsp (25-45 mL) chopped fresh cilantro leaves (optional)
  • 1 tsp (5 mL) lime zest
  • 1 ripe medium avocado, peeled, pitted, and diced
  • 1 tbsp (15 mL) fresh lime juice
  • 1 tbsp (15 mL) canola oil
  • 6 Boston Bibb lettuce leaves or medium romaine leaves
  1. Combine in a medium bowl tomatillos, poblano pepper, tomatoes, beans, cilantro and zest.
  2. When ready to serve, add remaining ingredients and stir gently, yet thoroughly, until well blended. Serve on lettuce leaves.

Fresh tip: This salad may be served as an appetizer on cucumber rounds.

Nutritional info per serving (1 of 6)
  • Calories 110
  • Protein 4 g
  • Total Fat 6 g
    Saturated Fat 0.5 g
    Cholesterol 0 mg
  • Carbohydrates 12 g
    Fibre 4 g
    Sugars 1 g
    Added sugars 0 g
  • Sodium 10 mg
  • Potassium 320 mg

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