-
Divide the salad among four big bowls. First, place the lettuce in each bowl, then layer on the black beans and salsa. Crumble on the tortilla chips, and top with cilantro, if using. Serve with Guacamame.
-
Chop the tomatoes finely, and place them in a mixing bowl. Add the remaining ingredients, mix everything up really well. Let sit for 10 minutes. Chill in an airtight container until ready to use, up to 5 days.
-
Place the avocado and edamame in a food processor. Pulse until everything is well chopped. Add the water, salt, and lime juice, and puree until relatively smooth, scraping down the sides with a spatula. Add the tomato, red onion, cilantro, and pulse to combine. Transfer to a bowl, taste, and adjust flavors, if necessary. Serve right away.