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

Calories

549

kcal / serving

2196 kcal total

Carbs

40g

per serving

160 g total

Fat

36g

per serving

144 g total

Protein

17g

per serving

68 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Avocado

Ripe, cut into cubes

LegumesPulses

1200

Black Beans

Three 400g tins, cooked and drained

Liquids

Lime Juice

NutsSeeds

clove

Garlic

Minced

pinch

Cumin

Ground

to taste

Salt

to taste

Black Pepper

Freshly ground

handful

Coriander

Fresh, chopped

OilsFats

105

Extra Virgin Olive Oil

Vegetables

piece

Jalapeño Pepper

Finely chopped

piece

Tomato

Chopped into wedges, seeds removed

piece

Red Pepper

Sliced into thin strips

piece

Red Onion

Thinly sliced

piece

Spring Onion

Trimmed and thinly sliced

200

Watercress

Fresh, tough stems snipped

Method

Arrange watercress on plates, top with salad and avocado, and drizzle with remaining dressing.

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.