Avocado Salad with Spicy Dressing

A couple of years ago my Mom brought me a recipe that my Oregon cousin's wife had made at a family event.  She specifically asked for the recipe for me because, she said, "it was so colorful."  Today, faced with two ripe avocados I dug around in my hopelessly disorganized recipe cache and found it!  Because we often eat Mexi, I had all the ingredients on hand.  This is the slightly modified version I made:

Sweet cherry tomatoes, halved
Yellow bell pepper, diced
Black beans from can, drained and rinsed
Diced Red Onion
Cilantro, chopped
2 ripe avocados, chopped
Thinly shredded lettuce

Dressing:
lime zest
lime juice
olive oil
salt, pepper
garlic diced to flavor (when you dress salad use your fork to strain out the garlic chunks)
a pinch or so of cayenne

Toss and top with a few broken tortilla chips.  So delicious I can't believe I waited this long to make it.

*If you don't like black beans, you could substitute cooked rice and sliced black olives