Olive Magazine
Tex-Mex black bean and avocado salad recipe

Tex-Mex black bean and avo salad

Published: November 2, 2015 at 10:00 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

A quick and easy Tex-Mex, black bean and avocado salad - perfect for midweek

  • Vegan
  • Vegetarian
Nutrition:
NutrientUnit
kcal595
fat27.2g
saturates4.7g
carbs61.3g
fibre14.9g
protein19.3g
salt1.5g
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Ingredients

  • 400g tin black beans, drained and rinsed
  • from a jar 3 roasted red peppers, chopped
  • 1 avocado, cut into chunks
  • ½ red onion, finely chopped
  • 1 red chilli, chopped
  • 1 lime, plus wedges to serve
  • olive oil
  • 1 tsp cumin seeds
  • 2 handfuls rocket
  • 2 pitta breads, warmed

Method

  • STEP 1

    Put the beans, peppers, avocado, onion and chilli in a large bowl. Whisk the lime juice with 2 tbsp olive oil and the cumin seeds and season.Add to the bowl and toss everything together. Pile the rocket onto 2 plates then add the bean mix. Serve with warm pittas for scooping.

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