Black bean salad with lime and avocado
A tangy and filling salad. The tasty black beans are not only a boost of fibre but also add a generous hit of anti-inflammatory phytonutrients and B vitamins, including folate.
To toast the sesame seeds, sprinkle into a dry frying pan and place over a medium heat
SERVES 2
315 calories per serving
400g can black beans, drained and rinsed
½ tsp flaked sea salt
100g mangetout or fine green beans, trimmed
1 small ripe but firm avocado, peeled, stoned and sliced
2 spring onions, trimmed and finely sliced
1 red chilli, finely chopped, or ½ tsp crushed dried chilli flakes
20g fresh coriander, leaves roughly chopped
FOR THE LIME AND SESAME DRESSING
2 tbsp extra virgin olive oil
1½ tbsp fresh lime juice
1 tbsp sesame seeds (around 10g), toasted (see Cook’s tip)
- Place the black beans in a serving bowl and toss with the salt. Leave to stand.
- Third-fill a saucepan with water and bring to the boil. Add the mangetout and cook for 2 minutes, until tender but crisp. (If using fine green beans, cook for 3 minutes.) Drain then rinse under running water until cold. Drain again.
- Tip the mangetout or green beans into the bowl with the black beans and add the avocado, spring onions, chilli and coriander.
- To make the dressing, whisk the olive oil, lime juice and sesame seeds together in a small bowl and season with lots of freshly ground black pepper. Drizzle the dressing over the salad to serve.
Cook’s tip To toast the sesame seeds, sprinkle into a dry frying pan and place over a medium heat. Stir constantly for 1-2 minutes, until lightly browned. Remove from the heat and tip into a small bowl so they don’t continue to brown.