The best salad to eat on a sunny day. Absolutely no cooking required, but so filling and satisfying. Brimming with crisp veggies, protein-packed beans, creamy avocado dressing and delicious crunchy tortilla chips. This black bean salad is sure to be on repeat all summer long. It shares some of the hallmarks of the cowboy caviar that had the internet in a frenzy last summer. But served this way it is is substantial and satisfying enough to be a full meal.

Looking for substitutions?

• Sub the lime for white wine vinegar.
• Keep it vegan by using coconut or soy yoghurt and omitting feta (or use a plant-based alternative).
• Sub the black beans for kidney beans, chickpeas or use a mix.
• Swap the red onion for shallots
• Canned corn will work in place of the raw corn
• Dice up larger tomatoes in place of the cherry tomatoes
• Swap the pumpkin seeds for sunflower seeds

Black bean salad with avocado dressing

Protein-packed black bean salad with crisp fresh veggies and a creamy lime and avocado dressing

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Salad

Cuisine Mexican

Servings 3 portions

Equipment

• 1 Blender or food processor

Ingredients

  

• 1 400g tin black beans drained
• 1 avocado flesh only
• ½ cucumber diced
• 100 cherry tomatoes washed and halved
• ¼ red onion finely sliced or diced
• 1 handul baby spinach washed and spun dry
• 30 g coriander washed
• 2 tbsp plain yoghurt or sour cream
• 1 red pepper diced
• 1 handful plain tortilla chips crushed
• 1 lime juiced
• crumbled feta or cotija to serve, optional
• 1 corn on the cob corn cut off
• 2 tbsp pumpkin seeds

Instructions

 

• Blend together the avocado, coriander, yoghurt and lime until smooth in a food processor or blender.
• Place the cucumber, spinach, tomatoes, black beans, red onion, crumbled tortilla and corn. Stir in the avocado dressing and season to taste.
• Transfer into a serving bowl and top with the feta and pumpkin seeds

Keyword avocado, black beans, cherry tomatoes, corn, cucumber, tortilla chips

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