Timely question! I just made this salad for my practical final this past week. (Took a health class I took this past quarter.) It is really yummy and SO easy to prepare.
If you want it to last over a few days I would recommend leaving the avocado out of the mixture and instead cutting the avocado into each individual serving.
Avocado Tomato Salad
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and cut into 1/2-inch cubes
1 cup black beans, drained
1/2 cup red onion, small diced
2 tablespoons jalapeņo peppers, seeded, minced (2 peppers)
1/2 teaspoon freshly grated lime zest
2 ripe Haas avocados, seeded, peeled, and diced into 1/2-inch cubes.
Lime Vinaigrette Ingredients:
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic, minced
1/4 teaspoon ground cayenne pepper
Place the tomatoes, yellow pepper, black beans, red onion, jalapeņo peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic and cayenne pepper and pour over the vegetables. Toss well.
Fold the avocados into the salad right before you're ready to serve the salad.