She Strengthens

Elevate Your Meals with a Vibrant Cuban Salad

Are you tired of the same old boring salads? Look no further! This Cuban-inspired salad is packed with flavor and nutrients, featuring black beans, avocados, and a zesty lime vinaigrette. It’s the perfect side dish to pair with grilled fish or a Cuban sandwich.

A Twist on the Classic Green Salad

This salad takes the traditional green salad to the next level by adding caramelized onions, black beans, and creamy avocados. The combination of textures and flavors is sure to delight your taste buds.

A Delicious and Easy Recipe

This recipe is easy to make and requires minimal cooking time. Simply heat some oil in a pan, add sliced onions and cook until golden brown. Then, combine the cooled onions with diced tomatoes, avocados, mixed greens, and black beans in a large bowl.

The Perfect Vinaigrette

The key to this salad is the zesty lime vinaigrette. Made with sherry vinegar, lime juice, and olive oil, this dressing adds a burst of flavor to the salad. Simply whisk all the ingredients together and pour over the salad.

Assemble and Serve

To assemble the salad, combine the cooled onions, tomatoes, avocados, mixed greens, and black beans in a large bowl. Add 3/4 of the vinaigrette and toss until the greens are well coated. Taste and adjust the seasoning as needed.

Pair with a Refreshing White Wine

This salad pairs perfectly with a crisp and refreshing white wine, such as Veramonte Sauvignon Blanc Reserva from Chile. The citrus and herbal notes in the wine complement the bright and zesty flavors of the salad, making it a perfect summer afternoon treat.

Ingredients:

• 1/2 cup canola oil
• 2 medium red onions, halved lengthwise and thinly sliced
• 2/3 cup sherry vinegar
• 3 tablespoons freshly squeezed lime juice
• 1/2 cup extra-virgin olive oil
• 4 medium ripe tomatoes, cut into sixths
• 4 medium ripe avocados, halved lengthwise and cut crosswise into sixths
• 1 head romaine lettuce, torn into bite-size pieces
• 1 head Bibb lettuce, torn into bite-size pieces
• 1 head Boston lettuce, torn into bite-size pieces
• 1 cup cooked black beans

Instructions:

1. Heat 1/4 cup of the canola oil in a large frying pan over medium heat.
2. Add sliced onions and cook, stirring occasionally, until golden brown and soft, about 10 minutes.
3. Add 1/3 cup of the sherry vinegar and scrape up any browned bits that have adhered to the bottom of the pan.
4. Remove from heat and allow to cool.
5. Make the vinaigrette by combining remaining 1/3 cup sherry vinegar and lime juice in a medium nonreactive bowl.
6. Whisk in remaining 1/4 cup canola oil and olive oil in a slow, thin stream until dressing is well combined.
7. To serve, combine cooled onions, tomatoes, avocados, mixed greens, and black beans in a large bowl.
8. Add 3/4 of the vinaigrette and toss until greens are well coated.
9. Taste and adjust the seasoning as needed.