Cuban Green Salad With Avocados

Ingredients

• 1/2 cup canola oil
• 2 medium red onions, halved lengthwise and thinly sliced
• 2/3 cup sherry wine vinegar
• 3 tablespoons freshly squeezed lime juice
• 1/2 cup extra-virgin olive oil
• 4 medium ripe tomatoes, cut into sixths
• 4 medium ripe avocados, halved lengthwise and cut crosswise into sixths
• 1 head romaine lettuce, torn into bite-size pieces
• 1 head bibb lettuce, torn into bite-size pieces
• 1 head boston lettuce, torn into bite-size pieces
• 1 cup cooked black beans

Directions

1. 1

   Heat 1/4 cup of the canola oil in a large frying pan over medium heat. When oil shimmers, add onions and cook, stirring occasionally, until golden brown and soft, about 10 minutes.

2. 2

   Add 1/3 cup of the sherry vinegar, and scrape up any browned bits that have adhered to the bottom of the pan. Remove from heat and allow to cool.

3. 3

   Meanwhile, make the vinaigrette. Combine remaining 1/3 cup sherry vinegar and lime juice in a medium nonreactive bowl, and season with salt and freshly ground black pepper. While constantly whisking, pour in remaining 1/4 cup canola oil and olive oil in a slow, thin stream until dressing is well combined; set aside.

4. 4

   To serve, combine cooled onions, tomatoes, avocados, lettuces, and black beans in a large bowl and toss. Add 3/4 of the vinaigrette and toss until greens are well coated. Taste, add more vinaigrette as desired, and season with salt and freshly ground black pepper.