I just came up with this recipe after testing two others that had been in my cookbook for years — and deciding I liked neither. What I wanted was a black bean salad that focused on the beans, with a little bit of of crunch and a lot of flavor, so I just mixed together the things I liked and wound up with a winner. I should have done it that way all along.

The flavor is a bit Tex-Mex (I seem to be on a southwestern kick lately). Adjust the chili powder to your liking — I accidentally made mine hotter than I intended, but I love it, and that’s the amount represented here. You can also add whatever other ingredients you like to make it your own — onion, chopped chicken, grated cheese, tortilla chips, or lettuce would all be very nice.

Serves 2 (easy to double)

1 can black beans, rinsed and drained
1 tomato, chopped
1 green pepper, chopped
1 1/2 red peppers, chopped
About 10 sprigs of cilantro (fresh coriander), finely chopped
1 tsp. grated lime zest
Olive oil
Lime juice
2/3 avocado, peeled and chopped
1/4 tsp. ground cumin
1/4 tsp. chili powder or cayenne pepper
Black pepper
Salt

Mix all ingredients together and enjoy!