main meals

Ingredients

	1/4 cup(s) fresh lime juice
	2 Tbsp olive oil
	2 Tbsp water
	1/2 tsp minced garlic
	1/2 tsp ground cumin
	1/2 tsp table salt
	1/2 tsp hot pepper sauce
	4 cup(s) romaine lettuce, shredded
	8 oz deli-style roast beef, cut in strips
	1 medium avocado, diced
	1 cup(s) tomato(es), diced
	15 oz canned black beans, drained and rinsed
	3/4 cup(s) cilantro, leaves, roughly chopped
	3/4 cup(s) onion(s), sweet, sliced
	4 medium whole wheat tortilla(s), warmed (about 6 inches each)

Instructions

• Whisk lime juice, oil, water, garlic, cumin, salt and hot pepper sauce together in a medium bowl until blended; remove 1/3 cup of dressing and set aside.
  
  
• Add lettuce to bowl and toss to coat. Line a serving platter with the dressed lettuce.
  
  
• Add reserved dressing, roast beef, avocado, tomatoes, beans, cilantro and onion to bowl; toss to mix and coat. Mound beef mixture over lettuce and serve with tortillas. Yields about 1 1/2 cups of beef mixture, 1 cup of lettuce and 1 tortilla per serving.

Notes

• This salad can be made several hours in advance, with the exception of the avocado, which should be diced and added just before serving.
  
  We serve it with warmed tortillas but you can use baked tortilla chips if you prefer.
  
  This recipe is wonderful with leftover sliced grilled steak instead of deli roast beef. Just be sure to account for any extra POINTS values.