Black bean, tomato and avocado salsa
SERVES 4–8 SUPER EASY
We are not sure if this dish is a salad or a salsa, but it goes wonderfully with grilled meat and fish, and as the ingredients have Mexican overtones we call it a salsa. It needs to stand for at least half an hour before serving.
125 g (4 oz) black beans
1½ cloves of garlic
1½ tsp salt
3 plum tomatoes, peeled, de–seeded and cut into dice
2 avocados, peeled, stoned and diced
1 small red onion, thickly sliced
2 jalapeno chillies, sliced
4 tbsp cooked fresh or frozen sweetcorn kernels
4 tbsp lemon or lime juice
200 ml (7 fI oz) extra virgin olive oil
4 tbsp chopped fresh coriander
Soak the beans overnight in cold water. Drain and bring to the boil in 700 ml (1¼ pt) fresh water with a garlic clove. Cook for 20 minutes, or until –soft, adding 1 tsp salt 5 minutes before the end.
Rinse the beans under cold water and discard the garlic. Put the beans in a large bowl. Add the tomatoes, avocado, onion, chillies, sweetcorn and the remaining finely chopped half clove of garlic and salt.
Toss in the lemon or lime juice, olive oil and coriander. Leave to stand for about 30 minutes before serving.
391 cals per portion
359 fat per portion