Serves 6 as a main course
This recipe was adapted by Lori Deliso of the Dinner Party Project from "Martha Stewart 2002 Annual Recipe Cookbook."
SALAD
| 2 | large heads romaine lettuce |
| 2 | tomatoes, chopped |
| 3 | bell peppers (red, yellow, orange), cored, seeded, and chopped |
| 1/2 | cup pitted black olives, chopped |
| Salt and black pepper, to taste | |
| 3 | ripe avocados, sliced |
| Juice of 2 limes, or more to taste | |
| 1/2 | cup chopped cilantro |
| 1 | can (15 ounces) black beans, drained and rinsed |
| 1/2 | onion, chopped |
| 3 | eggs, hard-cooked, peeled, and chopped |
1. On a long, shallow serving platter, arrange the lettuces.
2. In a medium bowl, mix the tomatoes, bell peppers, olives, salt, and black pepper.
3. In another bowl, combine the avocado slices, juice of 2 limes, and 1/4 cup of the cilantro.
4. In a third bowl, combine the black beans, onion, remaining 1/4 cup cilantro, salt and black pepper.
5. Arrange the vegetables, avocado mixture, and bean salad in a colorful pattern on the lettuce. Sprinkle with chopped egg and serve with green goddess dressing.
DRESSING
| 1/2 | cup mayonnaise |
| 1/2 | cup sour cream |
| 3 | tablespoons buttermilk |
| 1 | tablespoon white wine vinegar |
| 1 | tablespoon Worcestershire sauce |
| 1 | bunch chives, chopped |
| 2 | scallions, chopped |
| 2 | tablespoons chopped fresh parsley |
| Salt and pepper, to taste |
1. In a food processor, combine the mayonnaise, sour cream, buttermilk, vinegar, Worcestershire sauce, chives, scallions, parsley, salt and pepper. Pulse until smooth.
2. Refrigerate the dressing until ready to use.
Notes: 
