Quick & Easy
Black bean and avocado salad
This simple, quick salad is a vegan feast packed with chilli, herbs and spices. It’s also gluten-free and dairy-free.
Ingredients:
- 4 tbsp lime juice
- 7 tbsp extra virgin olive oil
- 3-4 jalapeño peppers (or 1 red chilli), finely chopped, to taste
- 1 garlic clove, minced
- pinch ground cumin
- salt and freshly ground black pepper
- 3 x 400g tins cooked black beans, drained
- large handful chopped fresh coriander
- 4 medium tomatoes, chopped into wedges, seeds removed (or 16 cherry tomatoes, halved)
- 1 large red pepper, stalk and seeds removed, sliced into thin strips
- 1 red onion, thinly sliced
- 5 spring onions, trimmed and thinly sliced (or 1 small red onion, thinly sliced)
- 200g/7oz fresh watercress, tough stems snipped into half
- 2 large ripe avocados, skin and seeds removed, cut into cubes
Directions:
- Put all of the dressing ingredients in a jam jar, replace the lid and shake until well combined. Season with salt and pepper. Add more chilli if desired.
- For the salad, rinse the black beans under cold running water and drain. Put in a large mixing bowl and pour over half of the dressing.
- Add the remaining salad ingredients, apart from the watercress and avocado and stir well to combine.
- To serve, divide the watercress among 4 serving plates. Spoon the salad on top, then cover with the avocado cubes. Drizzle a little more dressing over each portion.