Background
This black beans and avocado salad is perfect in a tortilla wrap or taco. Alternatively, serve it as a side dish with grilled/barbecued meat and fish. It looks good on a buffet table too at parties and get-togethers.
Ingredients
- 1 tin black beans
- 1 small red onion
- Β½ bell pepper
- 2 tomatoes
- 1 avocado
- 1 lime
- 1 tsp smoked paprika
- Β½ tsp ground cumin
- 1 garlic clove, minced
- 2 Tbsp olives oil
- Salt and pepper
- Coriander leaves, chopped
- Jalapeno slice (optional)
Instructions
- Drain the beans and put them in a bowl.
- Cut the bell pepper, tomatoes and onion into small pieces. Add these to the beans.
- Cut the avocado in half, remove its stone, then spoon out the flesh. Cut the flesh into small chunks and add these to the salad.
- Add the lime juice, oil, spices and garlic. Season to taste, then toss gently.
- Let it rest for 5 minutes, then taste and adjust the seasoning and spices to your liking.
- Finely, stir in the chopped coriander leaves, just before serving.
- Add a few Jalapeno slices if you want it hot.
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Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Salad - Side - Supper
- Cuisines: - Tex-Mex
- Occasions: - New Year - Parties - Picnic
- Ingredients: - Beans
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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