Corn-free Southwest Black Bean Salad

This is not perfect, but it wasn't too bad for my first attempt at improvising an ingredient.

There are many versions of this salad available in cookbooks and online, but I adapted mine from Gina's Southwestern Black Bean Salad at SkinnyTaste.com.

1 15.5 oz can black beans, rinsed and drained
8 oz roasted carrots, diced (about 3 carrots)
1 tomato, chopped
1/4 C red onion, chopped
1/4 C cilantro, chopped
1 scallion, chopped
2-3 T extra virgin olive oil
salt and fresh pepper
juice of 1 lime, divided
1 small Hass avocado, diced

Combine black beans through salt and pepper. Add half the lime juice. Refrigerate for at least 30 minutes. Before serving, add avocado and the rest of the lime juice. Correct seasonings and serve with chips, as a topping for tacos, or as a side dish.