Marinated Black Beans

This is a very versatile salad. You can serve it as a side dish with any grilled or BBQ'd meat, as an accompaniment for your favorite enchiladas or fajitas, or as a dip with tortilla chips. You can add corn to it as well as diced celery- use your imagination! It's from a September 1986 issue of Bon Appetit in the "Cooking Class" section.

• Ready In: 25 mins
• Yields: 1 1/2 cups

Ingredients

• 1  cup  cooked black beans (may use canned, rinsed and drained)
• 1  small tomatoes, peeled, seeded and diced
• 2  green onions, thinly sliced, white part only
• 1  serrano chili, seeded and minced
• 2  teaspoons  chopped fresh cilantro (or to taste)
• 1  garlic clove, minced
• 2  tablespoons  herb vinegar
• 6  tablespoons olive oil
• 2  tablespoons  diced avocados
•  salt

Directions

1. Combine first 8 ingredients in nonaluminum bowl;let stand at least 30 minutes to allow flavors to blend.
2. (Can be prepared 2 days ahead, covered and refrigerated.).
3. Just before serving, fold in avocado and season with salt to taste.