This simple, hearty salad is a vegan feast packed with chilli, herbs and spices. It’s also gluten-free and dairy-free.
This meal provides 549 kcal, 17g protein, 40g carbohydrate (of which 13.5g sugars), 36g fat (of which 6g saturates), 22g fibre and 2g salt per portion.
Ingredients
- For the dressing
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4 tbsp lime juice
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7 tbsp extra virgin olive oil
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3-4 jalapeño peppers (or 1 red chilli), finely chopped, to taste
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1 garlic clove, minced
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pinch ground cumin
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salt and freshly ground black pepper
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- For the salad
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3 x 400g tins cooked black beans, drained
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large handful chopped fresh coriander
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4 medium tomatoes, chopped into wedges, seeds removed (or 16cherry tomatoes, halved)
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1 large red pepper, stalk and seeds removed, sliced into thin strips
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1 red onion, thinly sliced
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5 spring onions, trimmed and thinly sliced (or 1 small red onion, thinly sliced)
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200g/7oz fresh watercress, tough stems snipped into half
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2 large ripe avocados, skin and seeds removed, cut into cubes
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Preparation method
- Put all of the dressing ingredients in a jam jar, replace the lid and shake until well combined. Season with salt and pepper. Add more chilli if desired.
- For 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.
- Add the remaining salad ingredients, apart from the watercress and avocado and stir well to combine.
- To serve, divide the watercress among 4 serving plates. Spoon the salad on top, then cover with the avocado cubes. Drizzle a little more dressing over each portion.
Source: https://www.bbc.co.uk
