Black Bean and Avocado Salad
By OcadoLife
Published on 18 April 2022
Full of Mexican-inspired flavours, this vibrant salad is ready in a flash. We’ve added chicken to ours, but it’s just as delicious without, for a colourful vegan lunch. Want a bit more crunch? Try topping with broken up tortilla chips to add more texture. This would make a great take-to-work lunch – just wait to add the dressing until you're ready to eat. Looking for more vegetarian recipes? Look no further.Time and servings
10 minsTotal time
6Servings
10 minsCooking time
Ingredients
- 1 avocado, cut into chunks
- 4 tbsp of chopped red onion
- 200 g of cooked chicken, chopped (optional)
- 2 limes, juiced
- 4 tbsp of olive oil
- 1 tsp of ground cumin
- 1 clove of garlic, grated
- 200 g of babyleaf salad
- 400 g of roasted red peppers from a jar, chopped
- 400 g of black beans, drained and rinsed
Method
Step 1
Put the beans, peppers, avocado, onion and chicken (if using) in a large bowl.Step 2
Whisk the lime juice, olive oil, cumin and garlic and season. Then toss with the bean mixture.Step 3
Add the leaves to the bowl and toss to coat.