Add all prepped salad ingredients into a large bowl.
Whisk vinaigrette ingredients until well blended.
Toss the beans, vegetables, and cilantro with vinaigrette and chill for an hour.
Add chopped avocado right before serving and enjoy.
Notes
Rinse the beans well. Be sure to drain and rinse the canned black beans and chickpeas thoroughly to improve the salad’s overall texture and remove excess sodium.
Chop everything uniformly. The beauty of this bean salad is getting a bit of everything in every bite, so take your time chopping the veggies into uniform pieces about the same size as the beans.
Prep ahead. The night before you serve the salad, you can toss all the ingredients together except for the avocado. Keep the salad covered in the fridge, and then gently toss in the avocado just before serving. If you're making this for meal prep, leave out the avocado until right before eating