Too Hot to Cook
- 2 medium tomatoes, chopped
- 1/2 cup fresh cilantro
- ¼ cup olive oil
- 2 tbsp cider vinegar
- 2 tbsp fresh lime juice
- ½ tsp salt
- ½ tsp cumin powder
- ½ tsp chili powder or to taste
- 2 cloves garlic
- 8 cups salad greens
- 2 red peppers, diced
- 1 cup sliced scallions
- ½ cup shredded cheddar or Monterey Jack cheese
- 1 15-ounce can black beans, drained and rinsed