AVOCADO AND BLACK BEAN SALAD



INGREDIENTS:

250g (8 oz) dried black beans

1 red (Spanish) onion, chopped

4 egg (Roma) tomatoes, chopped

1 red pepper (capsicum), chopped

375g (12 oz) canned corn kernels, drained

90g (3 oz) fresh coriander, roughly chopped

2 avocados, peeled and chopped

1 mango, peeled and chopped

150g (4 3/4 oz) rocket, leave separated


DRESSING

1 clove garlic, crushed

1 small red chilli, finely chopped

2 tbsp lime juice

1/4 cup (60ml) olive oil


METHOD:

1. Soak the beans in cold water overnight

2. Rinse, drain and then place beans into a large heavy based pan. Cover with water and bring to the boil.

3. Reduce the heat and simmer for 1 1/2 hours or until tender

4. Drain beans and cool slightly

5. Place beans, onion, tomatoes, pepper, corn, coriander, avocado, mango and rocket into a large bowl and toss to combine.

6. To make dressing – place all ingredients in a bowl and whisk.

7. Pour dressing over the salad and toss.


NOTE: Black beans are available in dried form from health food stores.


Preparation time: 15 mins + overnight soaking

Total cooking time: approx 1 1/2 hours

Serves 4

HEALTH IN OUR HANDS

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Christine Youssef

Naturopath & Massage Therapist

38 Burleigh Ave Caringbah, NSW, 2229

christine@healthinourhands.com.au

02 9501 0326

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