- 1/3 cup rice wine vinegar
- 1/4 cup soy sauce, low sodium
- 1/4 cup lemon juice
- 1 tablespoon sesame oil
- 1 teaspoon hot chile oil
- 2 Chilean Hass avocados
- 2 (16 ounce) cans black beans, drained and rinsed
- 4 green onions, sliced
- 1 sweet red pepper, seeded and diced
- 1/2 cup cilantro or Italian parsley, chopped
- In large bowl, stir together vinegar, soy sauce, lemon juice, sesame and chile oil. Cut avocado in half, remove pit and peel. Cut into chunks. Add to vinegar/soy sauce mixture in bowl and gently toss to coat. Stir in beans, green onions, red pepper and cilantro. Cover and chill until serving time.