I made this as a side dish to go with roasted poblano quesadillas for vege week. A mix between a salad and a salsa, this was a great complement. (Also makes a great no-cook side for hot summer days.)

1 can black beans, drained and rinsed
1 tomato, seeded and finely diced
1/2 red onion, minced
1 jalapeño, seeded and minced
1 handful cilantro, finely chopped
Juice of 1 lime, divided
1 avocado

Combine beans, tomato, red onion, jalapeño and cilantro in a bowl. Squeeze 1/2 lime over and add a few pinches of salt. Give it a good stir and place in the fridge to allow flavors to meld.

Remove from fridge 30 minutes or so before serving. Halve, pit and dice avocado and add to salad (I add it at the last minute to prevent it from getting mushy and brown). Squeeze remaining 1/2 lime over salad to taste. Season with salt and serve.

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