Servings: 4

1 teaspoon white miso paste 1 teaspoon white miso paste
2 teaspoons blended peeled lime (see here) 2 teaspoons blended peeled lime (see here)
1 tablespoon nutritional yeast ¼ teaspoon ground cumin, or to taste 1 tablespoon nutritional yeast ¼ teaspoon ground cumin, or to taste
SALAD 1½ cups cooked or 1 15.5-ounce BPA-free can or Tetra Pak salt-free black beans, drained and rinsed SALAD 1½ cups cooked or 1 15.5-ounce BPA-free can or Tetra Pak salt-free black beans, drained and rinsed
1 ripe tomato, seeded and finely chopped 1 ripe tomato, seeded and finely chopped
1 red or yellow bell pepper, chopped 1 red or yellow bell pepper, chopped
1 cup chopped cucumber 1 cup chopped cucumber
¼ cup minced red onion ¼ cup minced red onion
1 garlic clove, minced 1 garlic clove, minced
1 teaspoon minced jalapeño pepper 1 teaspoon minced jalapeño pepper
5 cups mixed salad greens 5 cups mixed salad greens
1 small ripe Hass avocado 1 small ripe Hass avocado

DRESSING: In a small bowl, combine all the dressing ingredients and stir to blend well. Set aside.
SALAD: In a large bowl, combine the black beans, tomato, bell pepper, cucumber, onion, garlic, and jalapeño.
Pour the dressing over the salad and toss lightly.
Cover and set aside for 30 minutes, or refrigerate overnight.
Divide the salad greens among individual salad plates and top with the black bean gazpacho. H
alve and pit the avocado and cut it into ½-inch dice.
Top the salads with the avocado and Healthy Hot Sauce (if using).
Serve at once.