Lime-zested tomatillo-black bean salad | Heart and Stroke Foundation

Ingredients

• 2 medium tomatillos, papery skin removed and finely chopped
• 1/2 medium poblano chili pepper, seeded and finely chopped
• 2 medium plum tomatoes, finely chopped
• 1/2 can black beans (14 oz/398 mL), rinsed and drained
• 2-3 tbsp (25-45 mL) chopped fresh cilantro leaves (optional)
• 1 tsp (5 mL) lime zest
• 1 ripe medium avocado, peeled, pitted, and diced
• 1 tbsp (15 mL) fresh lime juice
• 1 tbsp (15 mL) canola oil
• 6 Boston Bibb lettuce leaves or medium romaine leaves