INGREDIENTS:6 fully ripened Haas avocados, halved, pitted, peeled 3 ripe tomatoes, diced 3 15-oz cans black beans, drained, rinsed 3 cups jicama (or celery) cut into strips 1 cup crumbled queso fresco or mild Feta cheese 3/4 cup cilantro, chopped 1 ½ cups red wine or Italian salad dressing, divided 12 large lettuce leaves 36 oz. cooked pork, cut into bite-size piecesDIRECTIONS:1. Dice 3 avocados and slice the other three into thin wedges; reserve. 2. In a medium bowl combine diced avocado, ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.