10 minutes prep, 0 minutes cooking, 2 hours to chill
2 avocados (firm but ripe)
3 "on the vine" tomatoes
1 can black beans (rinsed & drained)
1/2-1/4 small red onion (diced)
(Cilantro - optional)
1/8 cup oil (olive oil or avocado oil)
1 tablespoon vinegar (red wine or balsamic depending on taste)
1 tablespoon lime juice
Salt & pepper to taste
Cut tomatoes and avocados into large chunks, add to
bowl. Add onion and black beans followed by the liquids. Salt &
pepper to taste - refrigerate for at least 2 hours. Stir & serve
chilled.
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