2 cups black beans
1 medium tomato
1 small red onion
1 bunch cilantro
2 cloves garlic
1 tbsp. apple cider vinegar
Sea salt and pepper to taste
Optional: Thinly sliced jalapenos or habanero peppers to add some HEAT.
Step 1) In a bowl, add the beans, avocados, and tomatoes.
Step 2) Finely mince the garlic, onion and cilantro, add this to the bowl.
Step 3) On top of the salad, add the lemon juice, apple cider vinegar, and sea salt and pepper; toss the salad gently so as not to smash the avocados.
Suggestion: To eat as a burrito rather than a salad you can roll it up in collard green leaves, or sprouted grain tortillas (we like Ezekial Sprouted Grain Tortillas—they are very versatile, we even use them to make little pizzas).