Black Bean and Avocado Rice Salad

From One-Dish Vegetarian Meals by Robin Robertson.

1 t minced lime zest
3 T fresh lime juice
1 T cider vinegar
2 T fresh orange juice
1/2 t minced garlic
1 t light brown sugar
1/2 t chili powder
1/2 t salt
1/8 cayenne pepper
1/3 c extra virgin olive oil

2 ripe Hass avocados
1 T fresh lemon juice
3 c cold cooked long-grain white or brown rice
1 small red onion, chopped
One 4-oz can diced mild green chiles, drained
Torn romaine lettuce leaves, for serving
12 cherry tomatoes, halved, for garnish

In a small bowl, whisk together the lime zest, lime juice, vinegar, orange juice, garlic, brown sugar, chili powder, salt, and cayenne. Whisk in the oil in a slow, steady stream until emulsified and smooth. Set aside.

Peel and pit the avocados, cut into 1/2 inch dice, and toss with the lemon juice.

In a large bowl, combine the rice, beans, onion, chiles, and avocados. Add the dressing and toss gently to combine. Line plates or shallow bowls with lettuce leaves and top with the salad. Garnish with the cherry tomatoes and serve.