Black bean and avocado salad

Ingredients 

  • For the dressing 
  • 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 

Method 

  • 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) 
  • A can of sweetcorn 
  • 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 

Related Recipes