Black Bean and Avocado Salad

This dish provides one third of your recommended daily intake of magnesium. This mineral is involved in many reactions in the body and is essential for healthy bones and the conversion of food into energy.


Serves 2
adults
441
Kcals
per serving

8 Mins
prep

3 Mins
cooking

Recipe
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Ingredients

Green beans, topped and tailed and cut into 1cm pieces   (100g)
2 tbsp pumpkin seeds  (30g)
1 x 400g can black beans, drained and washed  (230g)
1 small onion, finely diced  (75g)
2 tsp olive oil
1 tbsp lime juice
1/2 tsp ground cumin  (2g)
2 large spring onion, finely sliced  (20g)
1 stick celery, finely sliced  (30g)
Fresh coriander  (10g)
Pinch of salt
Pinch of ground black pepper
1 large avocado, peeled, halved, stoned and sliced  (200g)

Method

  1. Bring a small saucepan of water to the boil and blanch the green beans for 1 minute. Drain the beans and run under cold water so they retain their colour.
  2. Heat a small frying pan and add the pumpkin seeds. Move around the pan to toast for a couple of minutes then remove from the heat and set aside to cool.
  3. Place the black beans in a medium mixing bowl with the green beans and all remaining ingredients, except the avocado, and combine well and season.
  4. Serve the bean mixture in small bowls and top with slices of avocado.
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Nutritional information per serving

441kCal, 1831kJ
16.7g
25.7g
4.8g
28.7g
4.9g
12.6g
65mg

© The Vegetarian Society