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  • Recipes

  • Black Bean and Avocado Salad

Black Bean and Avocado Salad

Black Bean and Avocado Salad

By OcadoLifePublished on 18 April 2022Full 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.
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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.