You can serve this black bean and avocado salad on a bed of lettuce or as a chunky "dip" with tortilla chips, pita wedges, or raw vegetables such as cucumber slices, diagonally-sliced carrots or celery sticks.
If you make this salad ahead of time, cover well with plastic wrap directly on the surface of the salad and hold in refrigerator until ready to serve. Because freshly-cut avocado easily browns when exposed to air, if you have to make this salad more than a couple of hours ahead of time, I recommend that you wait until just before serving to add the avocado.
1 can (15.5 oz) black beans, well-rinsed & drained
1 jalapeno pepper, seeded & diced
|El Yucateco Hot Sauce|
1/4 cup finely chopped sweet onion (or green onion)
1 clove garlic, minced
1/2 tsp Kosher salt
1/4 to 1/2 tsp chili powder (to taste)
1 or more dashes El Yucateco Hot Sauce, to taste (habanero or jalapeno)
1 small avocado (ripe but firm), diced
1 1/2 tsp fresh-squeezed lime juice (or juice from half a small lime)
Optional garnish: lime zest, fresh cilantro
Combine the first 8 ingredients in a bowl. Add avocado, sprinkle with lime juice, and gently fold into the beans using a silicone spatula. Taste for balance and adjust seasonings as desired. Serves 4. If desired, garnish with some lime zest and/or fresh cilantro before serving.