Name: Black Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mexican-inspired
Ingredients: 400g cooked black beans (or 150g dried, soaked and cooked); 1 capsicum, diced; 1/2 red onion, finely diced; 1 avocado, diced; 150g cherry tomatoes, halved; 2 tbsp lime juice; 2 tbsp olive oil; 1/4 cup fresh coriander, chopped; Salt and pepper, to taste

⇩ Download A4 PDF

Prep

15 min

Cook

0 min

Total

15 min

Serves

Freezes well

01Ingredients

400g cooked black beans (or 150g dried, soaked and cooked)
1 capsicum, diced
1/2 red onion, finely diced
1 avocado, diced
150g cherry tomatoes, halved
2 tbsp lime juice
2 tbsp olive oil
1/4 cup fresh coriander, chopped
Salt and pepper, to taste

02Method

Drain and rinse black beans if using tinned, or cook dried beans until tender.
Combine beans, capsicum, red onion, and cherry tomatoes in a large bowl.
Whisk together lime juice and olive oil for the dressing.
Pour dressing over the salad and toss gently to combine.
Stir through avocado and coriander just before serving, and season with salt and pepper.

03Notes & substitutions

Swap black beans for pinto or kidney beans - the same dressing works well.
Add a diced jalapeno for heat.
Crumbled feta or a handful of corn kernels both make good additions.
Vegetarian and vegan as written.

04Common mistakes

Adding avocado too early — it turns mushy and bruised if tossed through with everything else; add it right at the end.
Not rinsing tinned beans — rinsing removes the starchy canning liquid, which otherwise makes the dressing taste dull.
Under-seasoning — beans and tomatoes need a decent amount of salt and lime to taste bright rather than flat.

05Storage & leftovers

Fridge

Without avocado, up to 3 days in an airtight container.

Freezer

Not recommended - the fresh vegetables and avocado don't freeze well.

Serving

Add avocado just before eating for fresh colour and texture.