BLACK BEAN SALAD

FOR THE DRESSING:
1/2 small, ripe avocado ripe
1 tablespoon lime juice
1 teaspoon Dijon mustard
2 tablespoons fat-free, low-salt chicken broth
Salt and freshly ground black pepper
FOR THE SALAD:
1/4 head romaine lettuce
1 cup canned black beans, rinsed and drained

To make the dressing, peel, seed and mash avocado in a small bowl. Add lime juice, mustard and chicken broth and blend well. Add salt and pepper to taste; set aside.

Wash lettuce and tear into bite-size pieces. Place in a salad bowl. Toss with black beans. Spoon dressing over top.

Makes 2 servings
Adapted from source: Arizona Star, December 27, 2006