Ingredients:

  • 1 (15-ounce) can Black Beans, rinsed and thoroughly drained
  • 1 pint Cherry or Grape Tomatoes, halved or quartered
  • 1 large English Cucumber, diced (no need to peel)
  • 1/4 cup Red Onion, very finely minced
  • 1/2 cup Fresh Cilantro (Coriander), roughly chopped
  • 2 medium Avocados, diced just before serving
  • 1/4 cup Fresh Lime Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Dried Oregano
  • 1 clove Garlic, minced finely or grated
  • 3/4 teaspoon Sea Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • Pinch of Cayenne Pepper (optional)

Instructions:

  1. Prepare the Beans and Vegetables: Rinse and drain the black beans thoroughly. Dice the cucumber and halve the tomatoes. Finely mince the red onion.
  2. Make the Dressing: In a small bowl or sealed jar, combine the lime juice, olive oil, cumin, oregano, minced garlic, salt, pepper, and cayenne (if using). Whisk vigorously until emulsified or shake well.
  3. Combine Base Ingredients: In a large mixing bowl, gently combine the drained black beans, tomatoes, cucumber, and minced red onion.
  4. Dress the Salad: Pour about three-quarters of the dressing over the vegetable mixture. Toss very gently to coat everything without squashing the tomatoes.
  5. Marinate (Recommended): Cover the bowl and let the salad sit in the fridge for 15 minutes to allow flavours to meld.
  6. Add Avocado and Cilantro: Just before serving, dice the avocado. Add the avocado and the chopped fresh cilantro to the salad. Toss one final time, very gently. Add any remaining dressing if needed.
  7. Serve immediately.