Turkey Tostada Ensalada - South Dakota Poultry Industry Association

Ingredients

• 2-1/2 Pounds dry black beans (organic)
• 3-1/2 Quarts cold water
• 2-1/2 Tablespoons kosher salt
• 1/4 Pound butter
• 3/4 Pound yellow onion, 1/4-inch dice
• 3 Cups red wine vinegar
• 4-1/2 Cups extra virgin olive oil
• 3 Tablespoons Dijon mustard
• 5 Tablespoons salt
• 1/4 Cup ground black pepper
• 30 Each Roma tomatoes (3 pounds diced)
• 1 Pound red onions
• 1/4 Pound jalapeños
• 4 Ounces fresh cilantro, finely chopped
• 1 Cup freshly squeezed lime juice
• 2 Tablespoons kosher salt
• 9 Pounds Hass #2 avocados
• 1/2 Pound red onions
• 1-1/2 Ounces jalapeños
• 1 Ounce fresh cilantro, finely chopped
• 3/4 Cup freshly squeezed lime juice
• 1 Tablespoon kosher salt
• 1-1/2 Cups very thinly shredded romaine (paper thin shreds)
• 1-1/2 Cups very thinly shredded green cabbage (paper thin shreds)
• 1/2 Cup Salsa Fresca (step 3)
• 1-1/2 Ounce Red Wine Vinaigrette (step 2)