Makes 2 large salads
* If using gluten-free spices and mustard
1 tsp olive oil
½ cup sweet pepper, chopped
¼ cup onion, chopped
½ tsp garlic, chopped
½ tsp cayenne pepper
½ tsp cumin
1 cup black beans, canned
½ cup salsa
4 cups romaine lettuce, shredded
1 dash salt and pepper
Heat oil in frying pan or skillet.
Sauté pepper, onion, garlic and spices.
Add black beans and cook until warm.
Place lettuce on two plates and add bean and pepper mixture.
Top with salsa.
For a more substantial meal this can be served with quinoa, wholegrain rice or potato wedges.