Black Bean Salad with Avocado and Red Pepper

I have a serious addiction to avocados and love to find new ways to use them. I also have a thing for black beans, so putting the two together makes perfect sense to me. The lime and chile flavors pair beautifully with the ingredients in this refreshing and colorful salad, which can be served throughout the year. The salad goes wonderfully with broiled fish or chicken, pork tenderloin and even as a main dish with some cheese and crusty bread. If that isn't enough, it can be made way in advance. The recipe was adapted from The Carefree Cook by Rick Rodgers.

Serves 4

Grated zest of 1 lime

1 tbl. fresh lime juice

1/2 tsp. sugar

1/2 tsp. chili powder

1 garlic clove, crushed through a press

1/3 cup extra virgin olive oil

1 15-19 ounce can black beans, very well drained and rinsed

1/3 cup finely chopped red onion

2 ripe Hass avocados, pitted, peeled, and cut into 1 inch dice

1 roasted red pepper, seeds and ribs removed, cut into 1/2 inch dice (see Notes)

salt and freshly ground back pepper to taste

To make the dressing, pulse the lime zest and juice, sugar, chili powder and garlic in a blender to combine. With the blender on, gradually add the oil through the top vent. Transfer to a medium bowl.

Add the beans, red onion, avocado, and red pepper and mix well. Season with salt and pepper. Cover and refrigerate until chilled, about 2 hours, before serving. Season with additional lime juice, salt and pepper before serving.

Notes: The salad can be made one day in advance.

The blender is not essential for the dressing, which can be made by hand.

Many canned black beans are mushy and salty. The brand that I like best is Eden Organic.

Hass avocados are smallish with a dark, pebbly skin. If not available, substitute a smooth skinned avocado.

If you don't have a roasted red pepper just add a diced uncooked red pepper.