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Black Bean and Avocado Salad
Ingredients
  • subheading: For the dressing:
  • 4 tbsp lime juice
  • 7 tbsp extra virgin olive oil
  • 3 to 4 jalapeño peppers (or 1 red chilli), finely chopped, to taste
  • 1 garlic clove, minced
  • pinch ground cumin
  • salt and freshly ground black pepper
  • subheading: For the salad:
  • 3 x 400g tins cooked black beans, drained
  • large handful chopped fresh coriander
  • 4 medium tomatoes, chopped into wedges, seeds removed (or 16 cherry tomatoes, halved)
  • 1 large red pepper, stalk and seeds removed, sliced into thin strips
  • 1 red onion, thinly sliced
  • 5 spring onions, trimmed and thinly sliced (or 1 small red onion, thinly sliced)
  • 200g/7oz fresh watercress, tough stems snipped into half
  • 2 large ripe avocados, skin and seeds removed, cut into cubes
Steps
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