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Vegetarian • Gluten free • Serves 4-6


1 Avocado
1 3/4 cups Black beans, cooked
2 cups Cauliflower
1 pint Cherry tomatoes
1/4 cup Cilantro, fresh
1 Lime, juice and zest of
1/2 Onion, small


2 tsp Honey

Oils & Vinegars

2 tbsp Olive oil
Emily Raynor
Emily Raynor • 2 years ago

Black Bean Salad with Tomatoes and Avocado @Premeditated Leftovers

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  • Katie Emerson

    I had this for dinner tonight and it was wonderful! I added cucumbers and left out the tarragon because i didn't have any. So good!

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