Black Bean, Chickpea & Avocado Salad with Bell Pepper & Tomatoes

[Sincerely-Food-Chef]

Ingredients

• 2 avocados
• 2 (15 oz) cans black beans
• 1 small bunch cilantro
• 2 (15 oz) cans garbanzo beans (chickpeas)
• 2 cloves garlic
• 1 pint grape tomatoes
• 2 limes
• 1 medium red onion
• 2 yellow bell peppers
• black pepper
• cumin, ground
• extra virgin olive oil
• salt

Instructions

1. Wash and dry the fresh produce.
   • 1 pint grape tomatoes
   • 2 yellow bell peppers
   • 2 avocados
   • 2 limes
   • 1 small bunch cilantro
2. Drain and rinse the beans in a colander; set aside to drain further.
   • 2 (15 oz) cans black beans
   • 2 (15 oz) cans garbanzo beans (chickpeas)
3. Grate all of the zest from the limes, then juice the limes; transfer both to a large bowl (that will hold the salad).
4. Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the bowl.
   • 2 cloves garlic
5. Add olive oil, cumin, salt, and pepper to the bowl; whisk together.
   • 2 tbsp extra virgin olive oil
   • 1 tsp cumin
   • 1 tsp salt
   • ½ tsp black pepper
6. Halve the grape tomatoes crosswise; add to the bowl.
7. Quarter the bell peppers lengthwise; remove and discard the stem, seeds, and membranes. Medium dice the peppers and add to the bowl.
8. Halve the avocados lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and medium dice the flesh. Add to the bowl.
9. Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the bowl.
10. Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces). Add to the bowl.
    • 1 medium red onion
11. Add the beans to the salad, then toss until the salad is thoroughly coated with the dressing.
12. To serve, divide the salad between bowls and enjoy!