Mediterranean Avocado And Black Bean Salad

• 4 avocados, peeled and cut in chunks
• 1 pint cherry tomatoes, halved
• 1/2 red onion, large, minced (about 2/3 cup)
• 1 cup cilantro, fresh, finely chopped
• 1 red bell pepper, seeded and finely chopped
• 1 green bell pepper, seeded and finely chopped
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup olive oil
• 2 limes, juice of (I prefer to use 3 small key limes but either will work)
• salt & freshly ground black pepper, to taste

1. Combine avocadoes, cherry tomatoes, red onion, cilantro, bell peppers and black beans in a large bowl. Stir to blend. Drizzle with the olive oil (doesn't have to be an exact measure -- just a good swirl over the bowl to moisten) and add the lime juice and stir to blend. Season to taste with salt and pepper. Serve at room temperature. Refrigerate leftovers (if there are any!).

avocados, cherry tomatoes, red onion, cilantro, red bell pepper, green bell pepper, black beans, olive oil, either, salt

Taken from www.food.com/recipe/mediterranean-avocado-and-black-bean-salad-376137 (may not work)