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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1/4 cup of the canola oil in a large frying pan over medium heat. When oil shimmers, add onions and cook, stirring occasionally, until golden brown and soft, about 10 minutes. | 2. Add 1/3 cup of the sherry vinegar, and scrape up any browned bits that have adhered to the bottom of the pan. Remove from heat and allow to cool. | 3. Meanwhile, make the vinaigrette. Combine remaining 1/3 cup sherry vinegar and lime juice in a medium nonreactive bowl, and season with salt and freshly ground black pepper. While constantly whisking, pour in remaining 1/4 cup canola oil and olive oil in a slow, thin stream until dressing is well combined; set aside. | 4. To serve, combine cooled onions, tomatoes, avocados, lettuces, and black beans in a large bowl and toss. Add 3/4 of the vinaigrette and toss until greens are well coated. Taste, add more vinaigrette as desired, and season with salt and freshly ground black pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	1/2	cup		963.56	0.0	0.0	109.0
red onion	2	halved	sliced	-	-	-	-
sherry wine vinegar	2/3	cup		-	-	-	-
lime juice	3	tablespoons	squeezed	11.3438	3.8206	0.1906	0.0318
extra virgin olive oil	1/2	cup		-	-	-	-
tomato	4		ripe cut	113.16	25.092	5.904	0.9840000000000001
avocado	4	halved	ripe cut	-	-	-	-
romaine lettuce	1			7.99	1.5463	0.5781	0.141
bibb lettuce	1			7.15	1.2265	0.7425	0.121
boston lettuce	1			7.15	1.2265	0.7425	0.121
black bean	1	cup	cooked	661.54	120.9784	41.903999999999996	2.7548

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.