1yellow bell pepper, seeded and chopped (about 1/2-inch pieces)
1 (15-ounce)canblack beans, rinsed and drained
¼cupdiced red onion
1jalapeno pepper, seeded and minced
½teaspoonfreshly grated lime zest
¼cupfreshly squeezed lime juice, from about 2 limes
¼cupextra-virgin olive oil
1teaspoonkosher salt
½teaspoonfreshly ground black pepper
1mediumgarlic clove, finely minced
⅛teaspoonground cayenne pepper
2ripe Haas avocados, seeded, peeled, and diced (about 1/2-inch pieces)
Instructions
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.