Mexican Black Bean Salad

I mostly based this recipe on another black bean salad online, but added a bunch more stuff and halved their ingredients. Everything in this recipe is to taste: want more avocado, use more. Don’t like green bell pepper? Skip it! I think this is the first time in my life that I’ve only used one clove of garlic. It was frozen, not fresh, and I chopped it as small as I could so there wouldn’t be sharp hits of raw garlic. If you want to eat this immediately, I recommend keeping the can of beans and as much of the rest as you can in the fridge before you’re ready.

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Step 1

Mix together the lime, olive oil, salt, cumin, taco seasoning, garlic & cilantro. You can do this by hand or in a blender.

Step 2

Chop everything so it’s about the same size as the beans. Mix everything together. Toss well with dressing. Best served chilled.