Avocado and Black Bean Confetti Salad

By lkalemba

Ingredients

• DRESSING
• 2 tablespoons extra-virgin olive oil1 tablespoon balsamic vinegar
• 1 teaspoon dried cilantro
• 1 ⁄2 teaspoon sea salt
• 1 ⁄2 teaspoon chili powder
• 1 ⁄4 to 1⁄8 teaspoon cayenne
• 1 ⁄8 teaspoon freshly ground pepper
• SALAD
• 1 can (15 ounces) black beans, drained and rinsed
• 1 ⁄2 cucumber, seeded and cubed
• 1 cup cherry or grape tomatoes, halved
• 1 red bell pepper, diced
• 1 ⁄2 cup chopped red onion
• 1 to 2 cloves garlic, minced
• 1 avocado, cubed

Details

Servings 2
Adapted from jazzyvegetarian.com

Preparation

Step 1

To make the dressing, all ingredients in a small bowl and briskly whisk until smooth and emulsified.

To make the salad, Combine the beans, cucumber, tomatoes, bell pepper, onion and garlic in a salad bowl and stir gently until thoroughly combined. Pour the dressing over the salad and stir gently until the vegetables are evenly coated. At this point, the salad may be covered and refrigerated for up to 3 hours if desired. Just before serving, add the avocado and toss gently.