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Black Bean Salad with Corn, Red Capsicum and Avocado

VeganMoFo Day 3
I have been planning on making a black bean salad for a very long time. When I noticed that Harris Farm online shop actually has a full range of tinned beans from Global Organics, including black beans, I had to no excuse left. However, I only bought 1 tin to try because (1) my husband doesn’t like beans and (2) I didn’t know whether I was going to like them or not as this was going to be my first time.

When it was time to find a recipe for it, I looked at others’ recipes and came up with this one below. Although, my recipe is for 4 people I may have finished the whole thing myself. But wasn’t it the plan anyway?

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Black Bean Salad with Corn, Red Capsicum and Avocado
Servings: 4
Total Time: 30 Minutes

1 tin black beans, rinsed and drained
½ cup frozen corn kernels, cooked
¼ red capsicum, diced
1 spring onion (shallot), sliced diagonally
1 small avocado, chopped at the last minute

For the Dressing:
½ tsp ground hot chilli (I used ground Kashmiri chillies)
3 tbsp good quality extra virgin olive oil
3 little cloves garlic, crushed
Lime zest from 1 lime
Juice of 1 fresh lime
A handful fresh coriander (cilantro), plus more for garnish
Salt to taste

• To make the dressing: Whisk together the olive oil, lime juice, lime zest, crushed garlic, salt and ground chilli.
• To make the salad: Combine the beans, cooked corn kernels, capsicum, spring onions and fresh coriander in a large bowl. Stir in the dressing and mix well. Cover and chill for a few hours if you have time. Right before serving, add avocados and mix gently, being careful not to mash avocados.
• Garnish with a more chopped coriander (cilantro) if desired and serve immediately.

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