Mexican salad

mexican salad amended v2.jpg

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.