Avocado Black Bean Mexican Salad | Recipe Cart | Recipe Cart

Ingredients

• 1 or 2 medium ripe avocados, peeled and diced
• one 15-ounce can black beans, drained and rinsed (I use no-salt added
• 2 cups cherry or grape tomatoes, halved if desired
• 2 cups English cucumber (about half of one large cucumber), diced into 1/2-inch pieces
• 1/2 cup green onions, trimmed and sliced into thin rounds
• 2 to 4 tablespoons fresh cilantro, optional
• 2 to 3 tablespoons lime juice
• 2 to 3 tablespoons honey or agave (use the later to keep vegan)
• 2 to 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 3/4 teaspoon kosher salt, or to taste
• 3/4 teaspoon freshly ground black pepper, or to taste
• pinch cayenne pepper, optional and to taste