Ingredients

The following ingredients have 6 Servings
  • 1 pint grape tomatoes (halved)
  • 1 yellow bell pepper (seeded and chopped (about 1/2-inch pieces))
  • 1 (15-ounce) can black beans (rinsed and drained)
  • 1/4 cup diced red onion
  • 1 jalapeno pepper (seeded and minced)
  • 1/2 teaspoon freshly grated lime zest
  • 1/4 cup freshly squeezed lime juice (from about 2 limes)
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 medium garlic clove (finely minced)
  • 1/8 teaspoon ground cayenne pepper
  • 2 ripe Haas avocados (seeded, peeled, and diced (about 1/2-inch pieces))

Instruction

  • Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl.
  • Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. This mixture can be refrigerated for 3-4 hours before serving.
  • Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning, adding salt and pepper to taste if needed, and serve at room temperature.