Not Sad Lunch - Nachos Salad

• 2 cups black beans, canned or cooked, drained (500g)
• 8 cups iceberg lettuce, shredded (200g)
• 1 1/2 cups ripe beefsteak tomato, chopped (300g)
• 1 1/2 cups English or other seedless cucumber, chopped (150g)
• 1 1/2 cups sweet pepper, any color except green, chopped (225g)
• 3-6 ounces Monterey Jack or cheddar cheese, shredded or diced (100-200g)
• 2-4 whole limes
• to taste cumin or coriander seeds, ground
• to taste freshly ground pepper, black or multicolor
• to taste sea salt
• optional olive oil, extra virgin
• garnish avocado, chiles, sour cream or thick yogurt and/or black brined olives
• serve with Chilled lager (NSFW) or club soda
• serve with Corn chips

1. Chop the lettuce and line 4 bowls or containers (each able to hold 4 cups) with it. Dice or coarsely chop the tomato, cucumber and pepper. Mix, divide in four and spoon over the lettuce.
2. Drain and rinse the beans. Divide in four and spoon over the vegetables.
3. Shred or chop the cheese & sprinkle on top. Season to taste.
4. To serve immediately, squeeze juice of 1/2 to 1 lime over each bowl/container. Olive oil is optional - if using, add it now. Garnish with avocado, sour cream or what you like. Mix, serve with corn chips, club soda and/or good chilled lager.
5. To serve later, store undressed, covered, in fridge if possible or room temp if not. Finish as in Step 4 - lime juice, optional oil, garnishes; then serve with corn chips and drinks.

black beans, iceberg lettuce, tomato, cucumber, sweet pepper, cheddar cheese, whole limes, cumin, ground pepper, salt, olive oil, avocado, lager, serve with

Taken from food52.com/recipes/77289-not-sad-lunch-nachos-salad (may not work)