Here’s a great vegetable salad that you can take along to a picnic or serve at home. The avocado dressing gives it an elegant look and terrific flavor. If you would like to make this into an entree salad, leftover chicken, beef, pork, or shrimp make great additions.

SERVES 6

INGREDIENTS

• 1 cup black beans, presoaked and drained
• 3 cups vegetable stock or store-bought vegetable broth
• 1 cup plus 1 tablespoon canola oil
• 4 scallions (white and green parts), finely chopped
• 2 cups frozen corn, defrosted
• 1 medium yellow or orange bell pepper, seeded, deribbed, and finely chopped
• 1/2 cup cherry tomatoes, quartered
• 1 small jalapeno pepper, seeded, deribbed, and finely chopped
• 3 teaspoons salt, plus more if needed
• 1 head romaine lettuce, finely chopped
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons fresh lime juice
• 1/2 cup white wine vinegar
• 1/2 teaspoon ground cumin
• 2 tablespoons finely chopped red onion
• 1/2 cup finely chopped fresh cilantro
• 6 drops of Tabasco or another hot sauce, plus more if needed
• 1 large Hass avocado, finely chopped

INSTRUCTIONS

1. Combine the beans and stock in the pressure cooker and drizzle with 1 tablespoon of the oil. Lock the lid in place and cook at high pressure for 20 minutes.
2. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Drain the beans and allow them to cool.
3. In a large bowl, combine the cooled black beans, scallions, corn, bell pepper, tomatoes, and jalapeno, tossing to combine. Sprinkle with 2 teaspoons of salt and set aside.
4. Put the lettuce and cheese in another large mixing bowl.
5. In a medium bowl, whisk together the remaining 1 cup of oil, lime juice, vinegar, cumin, onion, cilantro, remaining teaspoon of salt, and Tabasco, stirring to blend. Taste the dressing for seasoning and add more salt and Tabasco if needed.
6. Stir in the avocado and pour about 1/3 cup of the dressing over the romaine and cheese, tossing to blend. Arrange some of the lettuce mixture on each plate.
7. Pour the remaining dressing over the bean mixture and toss to combine. Spoon over the lettuce and serve the salad cold.