Mexican-Style Salad

Photo by Carlington Wilmot

Winter 2007, JamaicanEats magazine

• 1 can black beans
• 4 small avocadoes, cubed
• 4 big plummy tomatoes
• 2 large bell (sweet) peppers, orange and yellow
• Handful of cilantro leaves, chopped
• 4 stalks of scallion

Direction
Place ingredients in a bowl.

DRESSING

• ¼ cup extra virgin olive oil
• 1/3 cup fresh lime juice
• 1 tablespoon Busha Browne’s Spicy & Hot Pepper Pepper
• Red pepper flakes, to taste
• Freshly ground black pepper, to taste
• Salt, to taste

 Direction

1. Put ingredients in a jar or bottle, shake.
2. Just before serving the salad pour just enough of the dressing onto the salad to coat.

tip
Squeeze lime over avocados to keep them from turning brown.
***

-By Deborah Duperly-Pinks

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