Skinny Avocado, Cucumber, Black Bean California Salad

I love summer - produce is so fresh, delicious and affordable!
I found the idea for this salad via good 'ol Pinterest and spiced it up with a few more ingredients.

This Skinny Avocado, Cucumber, Black Bean California style salad is a perfect healthy and colourful BBQ side dish.

What You'll Need:

• 1 large bowl
• 1 colander
• 1 small mixing bowl
• 2 medium, ripe tomatoes, diced with the seeds removed (you don't want this salad to be soggy)
• 1 large cucumber - sliced and seeded, then diced
• 1 large, ripe avocado, diced
• 1 rinsed and drained can of black beans (you can exchange these for chickpeas as well)
• 2 Tbps of diced red onion
• 2 Tbps of diced cilantro (this is optional as cilantro is often a divisive subject...my husband can't stomach it but I love it and throw it on everything)
• The juice of 2 limes (I used the juice of 6 key limes for extra zing). Learn how to get the most juice out of your limes, here.
• Salt and pepper to taste

What You'll Do:

• In a large bowl add in your prepped cucumber, tomato and onion
• In your colander, rinse then drain your beans until the water runs clear and there are no more 'bubbles' when the water is running through. Add these into your bowl with the other veggies
• In a small mixing bowl, squeeze in your lime juice and stir in the salt and pepper
• Dice your avocado and set aside
• Dice your cilantro and set aside
• Pour the lime juice mixture over the diced veggies and stir until covered
• Add in your cilantro and avocado and gently stir until just combined (you don't want to be too aggressive with your avocados or they'll turn to mush)
• Set aside in the fridge until ready to serve

This salad will keep for up to three days.

The STEWART SCORE (out of 2):
Appearance: 2 - so pretty and colourful 
Taste: 2 
Ease: 1.5