Black Bean and Avocado Salad

A simple, hearty vegan salad packed with chili, herbs, and spices, featuring black beans, avocado, and fresh watercress.

Vegetarian Vegan Gluten-Free Dairy-Free High Protein Salad

Estimated Nutrition

	Per Serving	Total
Calories	549 kcals	2196 kcals
Carbohydrates	40 grams	160 grams
Fat	36 grams	144 grams
Protein	17 grams	68 grams

Cook Time

0 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Fruits

2
piece

Avocados

Ripe, cut into cubes

LegumesPulses

1200
g

Black Beans

Three 400g tins, cooked and drained

Liquids

60
ml

Lime Juice

NutsSeeds

1
clove

Garlic

Minced

1
pinch

Cumin

Ground

1
to taste

Salt

1
to taste

Black Pepper

Freshly ground

1
handful

Coriander

Fresh, chopped

OilsFats

105
ml

Extra Virgin Olive Oil

Vegetables

3
piece

Jalapeño Peppers

Finely chopped

4
piece

Tomatoes

Chopped into wedges, seeds removed

1
piece

Red Pepper

Sliced into thin strips

1
piece

Red Onion

Thinly sliced

5
piece

Spring Onions

Trimmed and thinly sliced

200
g

Watercress

Fresh, tough stems snipped

Steps

Combine dressing ingredients in a jar and shake well.
Rinse and drain black beans, then toss with half the dressing in a bowl.
Stir in the coriander, tomatoes, red pepper, red onion, and spring onions.
Arrange watercress on plates, top with salad and avocado, and drizzle with remaining dressing.