Black Bean and Avocado Salad

Ingredients:

For the dressing:

4 tablespoons lime juice
7 tablespoons extra virgin olive oil
3 to 4 jalapeno peppers (or 1 red chilli), finely chopped, to taste
1 garlic clove, minced
1 pinch ground cumin
Salt and freshly ground black pepper

For the salad:

3 x 400g tins cooked black beans, drained
A large handful fresh coriander, chopped
4 medium tomatoes, chopped into wedges and deseeded
1 large red pepper, stalk and seeds removed, sliced into thin strips
1 red onion, thinly sliced
5 spring onions, trimmed and thinly sliced
200g fresh watercress, tough stems snipped into half
2 large ripe avocados, skin and deseeded, cut into cubes

Method:

1. To make the dressing, place all the listed ingredients in a jam jar. Replace the lid and shake until well combined. Season with salt and pepper. If desired, add more chilli.

2. To make the salad, rinse the black beans under cold running water and drain. Put in a large mixing bowl and pour over half of the dressing.

3. Add the remaining salad ingredients – apart from the watercress and avocado – and stir well to combine.

4. To serve, divide the watercress among four serving plates. Spoon the salad on top, then cover with the avocado cubes. Drizzle a little more dressing over each portion.

Image Credit: Source