Texas Avocado Salad

Ingredients

2 avocados

300g tomatoes

70g white onion

350g red beans in their own juice

2 red chili peppers

15ml lime juice

1/4 tsp salt

1/4 tsp ground black pepper

60ml olive oil

Peel and dice the avocado. If preparing the salad in advance, cut the avocado just before serving to preserve its fresh color.

Dice the ripe tomatoes. Peel and thinly slice the onion (preferably sweet salad onion). Place the chopped vegetables in a bowl and add the beans. The original recipe calls for black-eyed beans, but other varieties can be used.

Seed the peppers (be careful not to burn the skin) and finely chop.

 For the dressing, combine all ingredients, stir thoroughly, and drizzle over the finished salad shortly before serving.

Enjoy!