Black bean and avocado salad

This simple, quick black beans and avocado salad is a plant-based feast packed with hot chili, herbs, and spices. This salad has a beautiful combination of ingredients that keep you satisfied while eating healthy. 

Simplicity: easy

Time Consuming: 15 minutes

Taste: salty

Recommendation: if you are taking this salad to work, do not mix the dressing until you are reading to eat. 

Ingredients: 

For the dressing

• 4 tablespoons lime juice
• 7 tablespoons extra virgin olive oil
• 1/4 teaspoon red chili flakes
• pinch ground cumin
• salt and freshly ground black pepper

For the salad

• 3 cups cooked black beans
• large handful chopped fresh cilantro
• 4 medium tomatoes, chopped into wedges, seeds removed (or 16 cherry tomatoes, halved)
• 1 large red pepper, stalk and seeds removed, sliced into thin strips
• 1 cup fresh baby arugula
• 2 large ripe avocados, skin and seeds removed, cut into cubes

Steps:

1- Put all of the dressing ingredients in a jar, replace the lid, and shake until well combined. Season with salt and pepper. Add more red chili flakes if desired.

2- For the salad, put the black beans in a large mixing bowl and pour over half of the dressing.

3- Add the remaining salad ingredients and stir well to combine. 

4- Toss the salad with the dressing and serve. 

Enjoy it!

Did you try it? I would like your opinion! if you love it, please share! 

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