ABOUT THE RECIPE:

I was inspired by fresh seasonal summer herbs, along with some beautiful grape tomatoes from my local farmers' market to create this refreshing, protein-rich salad.

Makes 2 to 4 servings

INGREDIENTS:

DRESSING
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil, plus more as needed
1 small clove garlic, minced
⅛ teaspoon salt, plus more to taste
Several grinds of black pepper, to taste

SALAD
1 cup canned black beans (drained and rinsed)
8 ounces grape or cherry tomatoes, halved
2 medium avocados, pitted, peeled and cubed
¼ cup lightly-packed, chopped fresh basil
2 tablespoons chopped fresh parsley

INSTRUCTIONS:

Put the dressing ingredients in a small bowl and whisk briskly to emulsify.

Put all of the salad ingredients in a medium-sized bowl. Pour in the dressing and toss gently to combine. Taste and add an additional tablespoon olive oil, if desired.

Let stand at room temperature for 10 to 15 minutes to marry the flavors. Season with additional salt and pepper, to taste, and serve.