Avocado salad

I started some seeds 1 week ago.  I have been carefully checking them all week.  Last night, nothing.  This morning - 4 baby tomato plants!  Just thinkin' about summer and warm, juicy tomatoes makes me hungry - and slightly jealous of my brother and his Southern garden that's growing already while we're still having hard frosts!

So, with high hopes of homegrown tomatoes later this summer - here's a recipe for a yummy salad!

Avocado Salad:

     1 can black beans, drained
     1 c. fresh tomato, cubed
     1 c. fresh avocado, cubed
     vinaigrette dressing, to taste (optional)

Stir all the ingredients together and serve!  I like this salad best when it's chilled.  I prefer salt and pepper to vinaigrette dressing, also.  And if you rinse your canned black beans, your salad might be prettier than mine - the black bean juice gets all over the avocado. 

This salad is great but doesn't store very well for more than a day or two in the fridge.  If I'm not going to use it all right away, I keep the ingredients separate and mix them when it's time to eat.

Enjoy!