The sun is shinning and that puts me in the mood for salad. Inspired by the flavours of Mexico, black bean and avocado salad is perfect served as a main with some tortilla chips or served in little gem lettuce leaves, or can be served as a side. The recipe is from last week’s Sensational Salad class at Woodruffs were we created a selection of salads based around seasonal vegetables, grains, beans and pulses.

Black Bean and Avocado Salad

2 tin black beans, drained and rinsed or 150g dried beans, soaked and cooked
1 large or 2 small avocados, cut into 1/2 inch pieces
4-6 small tomatoes quartered or 12 cherry tomatoes halved
3 spring onions, thinly sliced
2 cloves garlic, finely chopped
1 sweet orange or red pepper, finely chopped


3 tbsp chopped fresh coriander
3 tbsp extra virgin olive oil
juice of 1-2 limes, about 2 tbsp
1/2 tsp agave syrup or honey
1/2 tsp cumin
1/4 tsp coriander
1/2 tsp paprika
pinch cayenne or chilli powder
salt and black pepper to taste

2 tbsp pumpkin seeds, toasted for garnish

Prepare dressing by mixing together ingredients with a fork or a whisk in a big bowl.

Add the prepared vegetables, beans and avocado to the dressing and combine well, taste and adjust seasoning. 

Serve in little gem lettuce leaves or chicory or serve a spoonful in the middle of the plate and wedge taco chips around the edge. Garnish with pumpkin seeds.

Sweetcorn or mango work great in the recipe instead of avocado.

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