Spicy Black Bean, Corn & Avocado Salad
"A zingy salad that can be eaten alone or as a side (it would go perfectly with these paprika and citrus chicken skewers). Rich in fibre and plant-based protein, it offers delicious support for gut health, energy levels and blood sugar balance. The beans and sweetcorn complement each other to make a complete protein, providing all the amino acids the body needs. The rainbow of colours from the sweetcorn, red pepper, avocado, coriander and lime provide an abundance of polyphenols and antioxidants to support the immune system, while also adding crunch and freshness," says nutritional therapist Alexa Mullane.
Serves
2
Cook Time
Dietary
Vegan
Vegetarian
Gluten-Free
Dairy-Free
Ingredients
- 1 tin black beans, rinsed and drained
- 100g sweetcorn (fresh, frozen or tinned)
- 1 avocado, diced
- ½ red pepper, finely chopped
- Juice of 1 lime
- 1 tbsp fresh coriander, chopped
- ½ tsp ground cumin
- 1 tbsp extra virgin olive oil
- Salt, to taste
Method
- In a large bowl, combine the black beans, sweetcorn, red pepper, avocado and chopped coriander.
- In a small jug or bowl, whisk together the lime juice, cumin, olive oil and a generous pinch of salt (of your choice).
- Pour the dressing over the salad and toss gently to coat. Serve immediately or chill for up to 2 hours for a more developed flavour.
