Butter Lettuce, Sunflower and Avocado Salad with Black Bean Vinaigrette

You'd think being vegan that I would eat salads on a regular basis. The truth is, I don't eat salad as much as I would like too at all! This salad brought out the Californian in me combining beans, seeds and fruit.
Bonus points: This salad and dressing requires no cooking and comes together fast!

Chewy apricots, creamy avocados, toasted sunflower seeds, carrots, cilantro and soft butter lettuce tossed with an unusual and incredibly flavorful black bean dressing.

Butter Lettuce, Sunflower and Avocado Salad
1 head butter leaves, leaves torn
1/2 cup toasted sunflower seeds
5 dried apricots, minced
1 carrot, small dice
1 avocado, small dice
2 tbl fresh chopped cilantro
1 cup black beans, drained and rinsed
pinch of coarse sea salt

Combine all of the ingredients and dress with Black Bean Vinaigrette.

Black Bean Vinaigrette
1 cup black beans, drained and rinsed
2 garlic cloves, smashed
2 tbl fresh chopped cilantro
5 dashes hot sauce
3 tbl extra virgin olive oil
2 tbl fresh lime juice
2 tbl warm water
salt and pepper to taste

Combine all of the ingredients in a blender and puree until smooth. Taste to season.