Spicy Black Bean, Corn & Avocado Salad
Packed with B vitamins, healthy fats, and fibre, this crunchy, vibrant salad is as versatile as it is nourishing. Enjoy it as a standalone, nutrient-dense lunch, or serve it alongside grilled meat or fish as part of a larger meal. For a heartier, warming option, gently roast the red pepper, sweetcorn, and black beans before tossing them together.
Serves
2
Cook Time
Dietary
Vegan
Vegetarian
Gluten-Free
Dairy-Free
Ingredients
- 1 tin black beans, rinsed and drained
- 100g sweetcorn (fresh, frozen or tinned)
- 1 avocado, diced
- ½ red pepper, finely chopped
- Juice of 1 lime
- 1 tbsp fresh coriander, chopped
- ½ tsp ground cumin
- 1 tbsp extra virgin olive oil
- Salt, to taste
Method
- In a large bowl, combine the black beans, sweetcorn, red pepper, avocado and chopped coriander.
- In a small jug or bowl, whisk together the lime juice, cumin, olive oil and a generous pinch of salt (of your choice).
- Pour the dressing over the salad and toss gently to coat. Serve immediately or chill for up to 2 hours for a more developed flavour.
