Lime-Zested Tomatillo-Black Bean Salad

• 2 medium tomatillos, papery skin removed and finely chopped 2
• 1/2 medium poblano chili pepper, seeded and finely chopped 1/2
• 2 medium plum tomatoes, finely chopped 2
• 1/2 of (15 oz/443 mL) can black beans, rinsed and drained 1/2
• 2 -3 Tbsp chopped fresh cilantro leaves (optional) 30 - 45 mL
• 1 tsp lime zest 5 mL
• 1 ripe medium avocado, peeled, pitted, and diced 1
• 1
• 1 Tbsp canola oil 15 mL, 1/4 tsp salt 1 mL
• 6 Boston Bibb Lettuce leaves or medium romaine leaves 6

Preparation

Source: canolainfo.org