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Ingredients

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• 1 cup black beans, cooked, drained (about 2/3 of a 15-ounce can)
• 1 large bell pepper, finely diced (I used a mix of colors because we keep them around for the kid)
• 1/4 cup finely diced white or red onion
• 1 small jalapeno, seeded and minced
• 1/4 cup olive oil
• 2 tablespoons freshly squeezed lime juice (from about 1 lime)
• 1/4 teaspoon coarse salt, plus more to taste
• 1/2 teaspoon ground cumin
• Dashes of hot sauce or pinches of cayenne, to taste
• Chopped cilantro for garnish
• 4 ripe avocados
• 1 cup finely diced cucumber (from about half a long English or 2 small Persian cukes), seeds removed
• 1 cup finely diced radishes (from about 4 large red ones)
• 2 scallions, finely chopped
• 4 tablespoons toasted sesame oil
• 2 teaspoons white miso (shiromiso, which is more mild/less salty)
• 2 tablespoons rice vinegar
• 1/2 teaspoon finely grated or minced fresh ginger root (or more to taste)
• 1 teaspoon white sesame seeds, toasted
• 1 teaspoon black sesame seeds