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
