This chunky salad makes a great lunch served with tortilla chips or serve it as part of a Tex-Mex meal.

Scale

1/2 teaspoon freshly grated lime zest

1/4 cup freshly squeezed lime juice (about 2 limes)

1/4 cup olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon minced garlic

1/4 teaspoon ground cayenne pepper

1-pint grape tomatoes, halved

1 yellow, red, or orange bell pepper, seeded and cut into 1/2-inch diced

1 (15-ounce) can black beans, rinsed and drained

1/2 cup small diced red onion

2 tablespoons minced jalapeno peppers, seeds and membrane removed (about 2 peppers)

2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

1–2 teaspoon Tajin, optional

1/2 cup roughly chopped cilantro, optional

2 cups tortilla chips, optional

Whisk together the lime zest, lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper.
Set aside.

In a large bowl, toss together the tomatoes, bell pepper, black beans, red onion, and jalapeno peppers.
Pour the dressing over the vegetables and toss well.
Just before serving fold in the avocados. Taste and adjust seasoning as necessary.
As optional garnish, sprinkle with Tajin and chopped cilantro. Serve with tortilla chips.

Keywords: avocado, black beans