Bean and Avocado Salad

Summary

Ingredients

• 1 can black beans, rinse and drain
• 1 avocado (s), ripe, peel and finely dice
• 200 g onion (s), finely diced white, rinse briefly in a sieve under hot water
• 300 g tomato (s), finely diced, use only the meat
• 3 tablespoon coriander greens, roughly chopped
• 1 tablespoon lime juice, freshly squeezed
• 0.5 teaspoon ½ sea salt
• 0.25 teaspoon ¼ chili powder
• 0.25 teaspoon ¼ ground cumin
• 1 pinch (s) black pepper
• 1 tablespoon olive oil, fruity

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Instructions

1. In a large bowl, combine 1 can of black beans (rinsed and drained), 1 ripe peeled and finely diced avocado, 200 g finely diced white onion (rinsed briefly under hot water in a sieve to soften its bite), and 300 g finely diced tomatoes (flesh only, seeds discarded).
2. Add 3 tbsp roughly chopped coriander greens, 1 tbsp freshly squeezed lime juice, 0.5 tsp sea salt, 0.25 tsp chilli powder, 0.25 tsp ground cumin, 1 pinch black pepper, and 1 tbsp fruity olive oil. Toss gently — do not mash the avocado.
3. Cover with cling film and serve within 2 hours — the avocado will begin to darken after that.