n Preheat oven on broil. (We use our toaster oven)nn Cut tomatoes in half and place on baking sheet under the broiler for about 14 minutes. Be sure to watch them so they don't burn. They should range from slightly brown to a bit charred. Meanwhile, mix the lime juice, olive oil, cider vinegar and agave nectar in a small bowl. Set aside.nn Drain the beans in a colander and rinse them off, making sure you shake off the excess water. Move them to a small-medium sized bowl. Then add the onions, garlic and cilantro. Add the dressing and toss to mix thoroughly.nn Cube the avocado leaving three slices for garnish. By now the tomatoes should be cooked and ready to go into the salad. When all the ingredients are in, gently give it another toss. nn  nn We served ours in a bowl and garnished it with the three slices of avocado and some sprigs of cilantro. This is an outstanding combination of flavors and a very healthful side dish! We served it with our leftover Rotisserie Grilled Chicken which is juicy and has a wonderful flavor itselfnn  n