Black bean and avocado salad, brief salad is a vegan ceremonial dinner filled with chilli, herbs and spices. It’s additionally gluten-loose and dairy-loose.

Nutritions: This meal provides 549 kcal

  • 17g protein
  • 40g carbohydrate
  • 36g fat 
  • 22g fibre and 
  • 2g salt 

Required time: less than 30 mins

Serves: 4

Ingredients

  • 3 x 400g cooked black beans, drained
  • Big handful chopped sparkling coriander
  • 3 medium tomatoes, cut into wedges, seeds removed
  • 1 big red pepper, stalk and seeds removed, sliced
  • 1 onion sliced
  • 5 spring onions thinly sliced 
  • 200g/7oz clean watercress, sturdy stems snipped into half of
  • 2 big ripe avocados, skin and seeds removed, cut into cubes

Additional

  • 3-4 tbsp lime juice
  • 6 tbsp more virgin olive oil
  • 3-4 jalapeño peppers / 1 crimson chilli, finely chopped, to taste
  • 1 garlic clove, minced
  • pinch floor cumin
  • salt and freshly floor black pepper

Method

  1. Put all of the dressing substances in a jam jar, replace the lid and shake until adequately combined—season with salt and pepper. Add extra chilli if desired.
  2. Rinse the black beans under cold water and drain. Put in a big mixing bowl and pour over half of of the dressing.
  3. Add the last salad elements, aside from the watercress and avocado and stir properly to combine.
  4. To serve, divide the watercress among four serving plates. Spoon the salad on top & cover with the avocado cubes. Drizzle a little extra dressing over every portion.