Black Bean Salad

4 as a side

This fresh black bean salad is perfect for summer and alongside barbecue. It is tangy, sweet and spicy and a perfect crowd pleaser. It’s full of Tex-Mex flavors and serves as a very comforting, satisfying and refreshing side.

Directions

In a bowl mix all the salad ingredients.
In a bowl mix all the dressing ingredients and whisk.
Pour the dressing over the bean salad and cover and refrigerate for 30 minutes to a few hours.
Serve cold or room temperature. Enjoy!

*Notes
You can skip the jalapenos if you are not a big fan of spice.

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Ingredients

For the Salad

1 can black beans, rinsed and drained
3/4 cup or 1 small red bell pepper, diced small
3/4 cup or 1 avocado, diced small
3/4 cup or 1/2 cucumber with skin, diced small
8-10 mini tomatoes, cut in half
2 tablespoons or 1 jalapeno, seeded and finely chopped*
1/4 cup cilantro, chopped

For the Dressing

2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons fresh lime juice
1/2 teaspoons salt
1/8 teaspoons black pepper
2 teaspoons sugar
1/4 teaspoons cumin powder
1/8 teaspoons garlic powder or 1 garlic clove, finely chopped