Avocado And Black Bean Salad

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Recipe Type: Lunch Dinner
Author: Tanjie Brewer
Cook time:
Total time:
Serves: 4
  • 8 oz dried black beans
  • 1 red (Spanish) onion, chopped
  • 4 Roma tomatoes, chopped
  • 3 oz fresh coriander, roughly chopped (cilantro)
  • 2 avocados, peeled and chopped
  • 1 mango, peeled and copped
  • 4 ¾ rocket leaves separated
  • Dressing:
  • 1 clove garlic crushed
  • 1 small red chili, finely chopped or dried red chili
  • 2 tablespoons lime juice
  • ¼ cup olive oil
  1. Soak the beans in cold water overnight. Rinse; drain. Place the beans into a large heavy-based pan, cover with water and bring to the boil. Reduce the heat and simmer for 1 ½ hours, or until tender. Drain and cool slightly.
  2. Place the beans, onion, tomatoes, pepper, coriander, avocado, mango and rocket into a large bowl and toss to combine.
  3. To make Dressing: Place all ingredients in a blow, whisk, pour over the salad and toss.



Posted on

May 4, 2014