Black Bean Salad with Tomatoes, Avocado and Lime-Cilantro

By weavincanuck

Ingredients

• 1 15-ounce cans black beans, rinsed and drained
• 2 tomatoes
• 2 cloves garlic, minced
• 2 tablespoons minced shallots, from one medium shallot
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sugar
• 9 tablespoons extra virgin olive oil, best quality such as Colavita
• 1 teaspoon lime zest (be sure to zest limes before juicing them)
• 1/2 fresh lime juiced
• 1/2 cup chopped fresh cilantro, plus more for garnish
• 2 Hass avocados, chopped

Preparation

Step 1

Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.