1 (14.5 oz) can black beans, rinsed and drained

3 Roma tomatoes, diced

3 garden cucumbers, diced

1 large yellow bell pepper, seeded and diced

1 large red bell pepper, seeded and diced

1 large red onion, diced

1 large avocado, diced

1–2 jalapeños, seeded and minced (adjust to taste)

Small bunch of fresh cilantro or parsley, minced

Dressing:

4 tablespoons olive oil

3 tablespoons freshly squeezed lime juice

2 cloves garlic, minced

1 tablespoon raw honey

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon sea salt (or to taste)

1/2 teaspoon freshly ground black pepper (or to taste)

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In a small jar or bowl, combine all dressing ingredients. Shake or whisk vigorously until well mixed.
In a large serving bowl, combine black beans, tomatoes, cucumbers, bell peppers, onion, avocado, jalapeños, and herbs.
Pour dressing over the salad and gently toss until everything is evenly coated.
Serve immediately or chill briefly before serving. Enjoy!

Customize with your favorite beans or vegetables based on availability.
Remove jalapeño seeds to reduce heat while keeping flavor.
Use only freshly squeezed lime juice for best taste—avoid bottled versions.
Choose a high-quality olive oil with a flavor you enjoy, as it significantly influences the salad’s taste.
Excellent as a party dip, side dish, or topping for grilled meats and fish.