Avocado-Beans Fusion

Avocado, beans, tomatoes, green olives. Imagine that packed in a salad, and you’re set for a fast and delicious lunch packed with protein and vitamins.
Plus, this salad can dangerously steal the glory of all the other dishes at a dinner party.

Let’s get to work:

• 25 cherry tomatoes
• Half a red onion
• 15 oz (425g) black beans thoroughly rinsed
• 6 oz (165g) jar of green olives (stuffed with pimiento is a plus)
• half a red bell pepper diced
• 2 avocados pitted
• bunch of fresh cilantro chopped
• salt & pepper to taste
• lime juice from a lime
• extra virgin olive oil

There’s not much to be done here but chopping/dicing the ingredients and adding them to a salad bowl.
Cut the cherry tomatoes in half and add them to a big salad bowl. Follow with finely dicing the half of the red onion. Rinse the canned black beans under cold water until they run clear, drain well, and add to the bowl. Drain the green olives (don’t rinse), roughly chop, and add to the bowl. Next, finely chop the red pepper and add that too.
I half the avocados, then remove the pit with a knife. Using a dull knife, I cut the inside into small squares. Then, I scoop each half out with a spoon.
Add the chopped cilantro, salt and pepper to taste, the lime juice, and a drizzle or two of extra virgin olive oil.
The salad will smell out of this world, so grab some chips and start snacking.
You’ve earned your first place in the queue to taste it.