• In a large mixing bowl, combine the black beans, pepper, onion, and avocado.
• Add the lime juice, chili powder, and cumin to a Mason jar. Seal with a lid and shake until combined. Pour the dressing over the black bean mixture and stir until evenly coated.
• Serve chilled.

Notes

• Leftovers: Refrigerate in an airtight container for up to three days, without the avocado.
• No Black Beans: Use cooked lentils or chickpeas instead.