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Black beans and avocado salad

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.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tin black beans
  • 1 small red onion
  • ½ bell pepper
  • 2 tomatoes
  • 1 avocado
  • 1 lime
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • 1 garlic clove minced
  • 2 Tbsp olives oil
  • Salt and pepper
  • Coriander leaves chopped
  • Jalapeno slice optional

Method
 

  1. Drain the beans and put them in a bowl.
  2. Cut the bell pepper, tomatoes and onion into small pieces. Add these to the beans.
  3. 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.
  4. Add the lime juice, oil, spices and garlic. Season to taste, then toss gently.
  5. Let it rest for 5 minutes, then taste and adjust the seasoning and spices to your liking.
  6. Finely, stir in the chopped coriander leaves, just before serving.
  7. Add a few Jalapeno slices if you want it hot.