A bean recipe for every taste:
1. clean the romaine lettuce and cut it into leaves. Rinse the leaves, spin dry and cut into strips about 2 cm wide. Clean the spring onions, rinse them and cut them with the light green part into fine rings.
Clean, rinse and quarter the peppers. Cut the quarters diagonally into 1/2 cm thick strips. Rinse and dice the tomatoes, removing the stem. Place the kidney beans in a sieve, rinse and drain well. 3.
Wash one lime with hot water and grate the peel. Squeeze both limes. Cut the avocado in half and remove the pit. Scoop out the flesh with a large spoon and cut into 1 cm cubes. Immediately mix with 2 tbsp lime juice.
Stir through salt, a strong pinch of cayenne pepper, 1 tsp lime zest and 4 tbsp lime juice until the salt is dissolved. Fold in the agave syrup and whisk in the oil. Rinse and dry the cilantro greens and chop with the tender stems.
Mix the peppers, spring onions, romaine lettuce, tomatoes and beans.
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