Zesty Avocado Black Bean Salad

Zesty Avocado Black Bean Salad

A fresh, herby black bean and corn salad with creamy avocado and a bright lemon dressing

Prep

15 mins

Cook

0 mins

Serves

2 to 4

Difficulty

Easy

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Ingredients

• 1 tbsp coriander stalks, finely chopped
• 1/4 cup coriander, roughly chopped
• 1/4 cup parsley, roughly chopped
• 1 avocado, diced
• 2 tbsp extra virgin olive oil
• 1/2 tsp ground cumin
• 1/4 tsp ground smoked paprika
• 1/2 tsp cooking salt
• 1 lemon, freshly squeezed
• 125 g canned corn, rinsed and drained
• 1 x 400 g can black beans, rinsed and drained

Method

1. Add all ingredients to a medium sized bowl.
2. Toss everything together until well combined.
3. Let it sit for about 15 minutes so the flavours can come together.
4. Enjoy.

Tips

• Dice the avocado just before mixing so it stays fresh and holds its shape
• Taste after resting and add a little more lemon or salt if needed
• Serve on its own, with grilled meat, or scooped up with corn chips
• For a little heat, add finely chopped chilli or a pinch of chilli flakes

Storage

• Best eaten fresh on the day it is made
• Store leftovers in an airtight container in the fridge for up to 1 day
• The avocado may soften and darken slightly as it sits

Macros (approx)

Calories

245 kcal

Protein

8 g

Carbs

20 g

Fat

16 g

These macros are automatically calculated and intended as a guide only. Actual nutritional values may vary depending on ingredient brands and portion sizes.