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

Directions

1. Wash and dry all produce, then drain and rinse the beans in a colander so they start drying.
2. In a large bowl, zest the lime, then juice it; add both to the bowl along with a drizzle of olive oil.
3. Peel and mince the garlic, then add it to the dressing in the bowl.
4. Season the dressing with salt, pepper, and cumin, then whisk to combine.
5. Halve the grape tomatoes and add them to the bowl.
6. Cut the bell pepper into medium dice and mix in.
7. Halve the avocado, remove the pit, scoop out the flesh, and add the chunks to the salad; then finely chop the cilantro and toss it in.
8. Small dice the red onion and fold into the salad; finally add the beans and toss until everything is coated.