Soak the black beans overnight and drain the water. Cook the black beans in manual / pressure cook mode for eight minutes and release the pressure quickly after 10 minutes.
Drain the water and allow the beans to cool for atleast 15 minutes before adding the condiments.
Assemble the Salad:
Now add the olive oil, lemon zest, lemon juice, cherry tomatoes, cilantro, taco seasoning, Tabasco sauce, and salt. Mix thoroughly.
Top it up with sliced avocados and serve.
Notes
You can use pinto beans or red kidney beans for this salad instead of black beans.
Adjust the salt and spice according to your preference.
I did not add any onions; You can include onions, bell peppers and also roasted vegetables.