Combine black beans, red onion and tomato in a large bowl.
In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, garlic, salt and pepper to form a dressing. Pour dressing over the bean mixture, add the cilantro and toss to mix. Refrigerate overnight to meld flavors.
Combine 1/4 cup olive oil with the last clove of minced garlic and brush on one side of the bread. Broil for 1-2 minutes in the oven.
Spoon the chilled beans over the toasted bread and top with a couple of avocado slices.
This is a California twist on a Texas classic. I made it to help work in some extra fat and protein into my milk-allergic kid’s diet.
If avoiding wheat/gluten or if you don’t have a safe bread, you could skip the bread all together. Cube the avocado (instead of slicing it) and gently toss it into the beans to serve as a side dish or dip with tortilla chips. Just don’t add the avocado until you’re ready to serve or it might turn brown.
You can substitute:
– apple cider vinegar for red wine vinegar
– lemon juice for the lime juice
– canola oil for the olive oil