One of my few completely original recipes, I'm pretty pleased with this hearty and colorful salad, which I've been making for years. It contains no added fat, and is gluten-free.
1 can fat-free vegetarian refried beans*
1/2 yellow onion, sliced
2 cloves garlic, pressed
Salsa to taste
Pinch of cayenne pepper
1/2 head romaine lettuce (or other salad greens)
1 tomato, chopped
3 green onions, chopped
1/2 avocado, chopped (optional)
Combine the beans, onion, garlic, salsa, and cayenne in a small saucepan. Heat on medium-low until onion has softened, about ten minutes.
Line each serving bowl with the lettuce. Top with a scoop of beans, then add the tomato, green onions, and avocado. Serve with additional salsa if desired.
Often I'll sprinkle this with homemade parmazano (nutritional yeast/almond blend) if I have any around. Shredded non-dairy cheeses would also go well with this salad for those who use them. Enjoy!
* Though I cook most beans from scratch, I'm still buying refried beans in cans for convenience. Use approximately two cups cooked beans in place of canned if you make your own.