BLACK BEAN SALAD WITH CUMIN VINAIGRETTE

This salad can be eaten in tortillas, and don't forget about the salsa if you're going that route.

eMakes: 2 cups (500 ml) or one large main course, 2 small main courses or 4 sides

■ 1 tbsp (15 ml) lime juice

■ 1 clove garlic, minced

■ 1/4 tsp (1 ml) salt

■ 1/2 tsp (2.5 ml) ground cumin

■ 1/2 tsp (2.5 ml) rubbed oregano pinch of cayenne, or to taste

■ 1 tsp (5 ml) Dijon mustard

■ 2 tbsp (30 ml) extra-virgin olive oil

■ 14 oz (398 ml) can black beans, drained and rinsed

■ 2 tbsp (30 ml) finely diced green onion

■ 1 cup (250 ml) halved cherry tomatoes

■ 1 tbsp (15 ml) coarsely chopped cilantro

■ 1 small avocado, peeled and sliced, or cubed

1. In a medium bowl combine the lime juice, garlic, salt, cumin, oregano, cayenne and mustard. Beat in the olive oil.

2. Fold in the remaining ingredients, either folding in the avocado or using it for garnishing the salad. Check the seasoning. Cover and refrigerate until ready to serve.

3. Check the seasoning again before serving and adjust if necessary.