Spicy Mexican Salad

More hot-weather recipes! We've become part-time raw-vegans :)  My kids seem fine with it (they asked for more 3 times...), Chris seems fine with it, and I don't have to turn on the oven. The best part is that I can chop the veggies whenever I feel like it and keep them in the fridge.

I got this recipe from the facebook page, Raw Recipe a Day.

Salad:
3 tomatoes, chopped
2 ripe avocados, finely diced (I think I may have only used one?)
2 ribs celery diced (If you don't know what a rib is, it's one piece of celery)
1 large red, orange or yellow sweet pepper, sliced into matchsticks (I only had a green bell pepper and I diced it, and it tasted fine.)
1 can black beans, rinsed
1 cup finely chopped fresh cilantro, packed
3 green onions, sliced

To make the salad, combine all the ingredients in a large bowl.

Spicy Mexican Dressing:
1/4 cup freshly squeezed lime juice (one small lime)
2 Tbsp extra-virgin olive oil
2 Tbsp flax seed oil (which I didn't have and therefore didn't add)
2 Tbsp tamari (I just used soy sauce)
1 Tbsp maple syrup
2 cloves garlic, minced (I didn't have fresh garlic, so just sprinkled garlic powder on it)
1 tsp minced red or green chile (I only had chile powder)
1/2 tsp ground cumin

to make the dressing, combine all the ingredients, add the dressing to the salad and serve or chill up to 2 hours.