ABOUT THE RECIPE:

Besides displaying a beautiful rainbow of colors, this salad offers a crunchy yet creamy texture and a zesty taste that make it appealing summer fare. Whole-grain crackers are a good accompaniment to this dish.

Makes 3 to 4 servings

INGREDIENTS:

DRESSING
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh cilantro or basil
1⁄2 teaspoon salt
1⁄2 teaspoon chili powder
1/8 teaspoon cayenne pepper
Freshly ground pepper, to taste

SALAD
1 can (about 15 ounces) black beans, drained and rinsed
1⁄2 medium/large cucumber, seeded and cubed (peeling first is optional)
1 cup cherry or grape tomatoes, halved
1 sweet red bell pepper, seeded and chopped
1⁄2 cup chopped red onion
1 to 2 cloves garlic, minced
1 avocado, pitted, peeled and cubed

GARNISH (optional)
1 teaspoon lemon zest and/or 2 teaspoons chopped fresh basil

INSTRUCTIONS:

To make the dressing, put all the dressing ingredients in a small bowl and briskly whisk until smooth and emulsified.

To make the salad, combine the beans, cucumber, tomatoes, bell pepper, onion and garlic in a salad bowl and stir gently until thoroughly combined.

Pour the dressing over the salad and gently toss until the vegetables are evenly coated. At this point, the salad may be covered and refrigerated for up to 3 hours if desired.

Just before serving, add the avocado and toss gently. Add optional garnishes and serve.