Easy Black Bean and Avocado Salad

-LW

Next in my series of things you can cook without cooking in an unfamiliar kitchen--another bean salad! I used lemon instead of lime because it's what I had, and I didn't add cilantro because I didn't want to buy a whole bunch. I'm including them here, though, because I think they'd be good additions. If you don't plan to eat all of the salad right away, save half of the avocado and slice it up when you're ready to eat it so it doesn't get brown in the fridge.

I bought some ready-made chicken and chorizo meatballs to heat up with this, and they went really nicely.

You could also serve this on top of spinach or other greens if you wanted, but it's substantial enough by itself too.

Ingredients
1 can black beans, drained

1/2 red bell pepper, diced

2 green onions, sliced thinly

1 t. olive oil

1t. lime or lemon juice

Cilantro to taste (optional)

Salt and pepper to taste

One large or two small avocados, cubed

Directions
Whisk together olive oil and lemon/lime juice. Add all ingredients except avocado and toss to coat.

Mix avocado cubes in gently, and serve.