Roasted black bean taco salad with avocado lime dressing

• Produce

  • 1/2 Avocado, large
  • 1/2 Avocado
  • 1 400g tin Black beans
  • 10 Cherry tomatoes
  • 1 tsp Chilli, powder
  • 1 Small handful Coriander, fresh
  • 1 small clove Garlic
  • 2 Spring onions

• Condiments

  • 2 tbsp Lime juice

• Baking & Spices

  • 1 Black pepper
  • 1 tsp Paprika, smoked
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Deli

  • 2 large handfuls Salad, leaves

• Other

  • 2 tbsp Sweetcorn kernels

Found on amuse-your-bouche.com

Description

Ingredients

• 400g tin black beans, drained and rinsed (240g, or ~ 1¼ cups, when drained)
• 1 tbsp oil
• 1 tsp smoked paprika
• 1 tsp chilli powder
• ½ tsp ground cumin
• Small handful fresh coriander (cilantro)
• 1 small clove garlic, peeled
• 2 tbsp lime juice
• ½ large avocado
• Salt
• Black pepper
• 2 large handfuls salad leaves
• ~ 10 cherry tomatoes, halved
• 2 tbsp sweetcorn kernels
• 2 spring onions, sliced
• ½ avocado, sliced

Directions

• Add the rinsed black beans to a large bowl with a dash of oil and the spices. Toss well to coat, then spread them out in a single layer on a baking tray. Roast at 190°C (Gas Mark 5 / 375°F) for around 25-30 minutes, tossing halfway, until crispy but not overly hard.
• To make the dressing, add the fresh coriander (cilantro) to a mini food processor, along with the garlic. Blitz well until finely chopped. Add the lime juice and half an avocado, and blitz again until smooth. Season to taste.
• To assemble the taco salad, fill two large bowls with salad leaves, then top with the tomatoes, sweetcorn, chopped spring onions, and ½ an avocado. Finish with the roasted black beans and the avocado lime dressing, and serve immediately.