Instructions:
- Prepare Ingredients: Drain and rinse red beans. Dice avocado, cucumber, and bell pepper. Halve cherry tomatoes and finely chop red onion and cilantro.
- Combine Ingredients: In a large bowl, combine red beans, avocado, cherry tomatoes, cucumber, bell pepper, red onion, and cilantro.
- Make Dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.
- Mix Salad: Pour dressing over the salad and toss gently to combine.
- Serve: Serve immediately or chill in the refrigerator for 15-30 minutes for flavors to meld.
This Red Bean and Avocado Salad is a light, protein-rich vegan lunch option, perfect for a nutritious and satisfying meal. Enjoy!
