Avocado Black Bean Mexican Salad | Recipe Cart

Name: Avocado Black Bean Mexican Salad | 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

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Fresh avocados, black beans, and vibrant veggies in a quick and delicious Mexican-inspired salad. Perfect for a 30-minute meal!

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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