Guacamole Salad

Adapted from "Barefoot Contessa at Home" by Ina Garten

For 2 dinner portions

Grape heirloom tomatoes, halved - 225 g

Orange pepper, seeded and 1-cm diced - 1/2

Canned black beans, rinsed and drained - 220g/ half a can

Red onion, diced - 1/4 of a medium onion

Small red chilli peppers, seeded and minced - 3

Cillantro, roughly chopped - 3-4 tablespoons

Lemon zest - half a lemon

Lemon juice - 1 lemon or less to taste

Olive oil - 2-3 tablespoons

Salt, pepper to taste

Avocado, seeded and 1.5-cmdiced - 2

- Place the tomatoes, orange pepper, beans, red onion, chillies, cillantro, and lemon zest into a large bowl.

- Whisk together the lemon juice, olive oil, salt, and pepper and pour over the vegetables. Toss well.

- Just before serving, fold the avocados into the salad.