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!
Nutrition facts:
ØKca-549
Øprotein-17g
ØCarbohydrate- 40g
Øsugars-13.5g
Øfat-36g
Øsaturates-6g
Øfibre-22g
ØPortion-2g
💨Ingredients:
For the dressing
l4 tbsp lime juice
l7 tbsp extra virgin olive oil
l3-4 jalapeno peppers (or 1 red chilli), finely chopped, to taste
l1 garlic clove, minced
lpinch ground cumin
lsalt and freshly ground black pepper
For the salad
l3 x 400g tins cooked black beans, drained
llarge handful chopped fresh coriander
l4 medium tomatoes, chopped into wedges, seeds removed (or 16 cherry tomatoes, halved)
l1 large red pepper, stalk and seeds removed, sliced into thin strips
l1 red onion, thinly sliced
l5 spring onions, trimmed and thinly sliced (or 1 small red onion, thinly sliced)
l200g/7oz fresh watercress, tough stems snipped into half
l2 large ripe avocados, skin and seeds removed, cut into cubes
💨Method:
1. 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.
2. 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.
3. Add the remaining salad ingredients, apart from the watercress and avocado and stir well to combine.
4. 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.😋😋
Notes:
üCover any leftover dressing in a layer of oil and store in an airtight jar in the fridge for up to 5 days.
0 Comments