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Ingredients
Method
- 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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