Avocado and Black Bean Salad

Avocados are the star of this colorful salad, packed with protein from black beans and queso fresco. You can also use it as a tortilla filling!

Ingredients

• 1 15-ounce can black beans, drained and rinsed
• 1 cup grape tomatoes, halved
• 1/4 cup slivered red onions
• 4 ounces queso fresco, crumbled
• 1 clove garlic, pressed
• 3 tablespoons fresh lime juice
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 2 large avocados, diced

Preparation

1. In a large bowl, combine the black beans, grape tomatoes, red onions and queso fresco. Toss to mix.
2. In a medium bowl, combine the garlic, lime juice, olive oil and salt and whisk to combine.
3. Add the diced avocado to the black bean mixture, then pour the lime juice mixture over it. Toss to mix and serve.

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