Heart of Romaine Salad with Pico de Gallo and Avocado Dressing

Bahan-bahan (4 porsi)

• 1 pint cherry tomatoes, sliced into small rounds
• ½ small purple onion, chopped
• ⅓ cup loosely packed cilantro, chopped
• 1 jalapeño, deseeded and membranes removed, finely chopped
• 2 cloves garlic, pressed or minced
• 2 teaspoons white wine vinegar
• ½ teaspoon olive oil
• ⅛ teaspoon fine-grain sea salt
• 1 large avocado, halved and pitted
• 2 limes, juiced
• ⅓ cup cilantro leaves
• ¼ teaspoon red pepper flakes
• ¼ teaspoon salt
• 2 tablespoons water
• 1 tablespoon olive oil
• olive oil
• ½ small red onion, chopped
• 2 cloves garlic, pressed or minced
• 1 teaspoon cumin powder
• 2 can s (14 ounces each) black beans or about 3 ½ cups cooked black beans, with the cooking liquid
• ½ teaspoon chili powder
• ¼ teaspoon cayenne pepper (optional)
• 1 teaspoon sherry vinegar
• salt, to taste
• 2 hearts of romaine, halved lengthwise
• Optional garnishes: toasted pepitas, crumbled feta cheese