One of my favourite salads. Simple to throw together, delicious, filling, super healthy - and looks pretty too!
Mexican Black Bean Salad
1 400g can black beans
1 cos lettuce, shredded
1 red capsicum (bell pepper), cored and finely diced
Kernels from 1 ear of corn
1 punnet cherry tomatoes or 2 large tomatoes, diced
1 1/2 avocados, pitted, peeled and diced (you will use the extra half for the dressing!)
1 small red onion, peeled and finely diced
2 - 3 green onions, finely chopped
1 handful coriander (cilantro), finely chopped (unless you hate it!)
Zingy Lime & Avocado Dressing
Juice of 3 limes (4 if your limes are a little dry!)
2 tablespoons olive oil
1 tablespoon apple cider vinegar
OPTIONAL (but highly recommended!): 1/2 - 1 Jalapeno pepper, finely diced (or pickled Japapenos, or chilli powder) to taste. Make sure you add a tiny bit at first and then add more to taste.
Salt and pepper to taste
Place all ingredients in a bullet blender and pulse until smooth. Taste and adjust seasoning/consistency if necessary.
Place all ingredients in a large bowl with Vinaigrette. Toss well to combine.