Black Bean and Avo Salad
Black Bean and Avo Salad



  • For the Dressing
  • 4 tbsp lime juice
  • 7 tbsp olive oil
  • 4 jalapeno peppers, finely chopped
  • 1 crushed garlic clove
  • Pinch of cumin
  • Salt and pepper
  • For the Salad
  • 3 x 400g tins of black beans, drained
  • Large handful of coriander, chopped
  • 4 tomatoes, cut into wedges and deseeded
  • 1 red capsicum, sliced
  • 200g fresh watercress or similar
  • 2 large avocados, cut into cubes
  • Pop all of the dressing ingredients into a clean jam jar, and shake until well combined. Season with salt and pepper, and add more chilli if you want it hotter.
  • Put the black beans into a large salad bowl, pour over half the dressing, then add all of the other ingredients apart from the watercress and avocado. Stir to combine. Serve by dividing the watercress between 4 plates, spoon the salad on top, and finish with the chopped avocado and a good drizzle of your dressing.
10 mins
4 serving

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