Black bean and avocado salad

This dish provides one-third of your recommended daily intake of magnesium – essential for healthy bones and the conversion of food into energy.

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Preparation time: 8 mins

Cooking time: 3 mins

Serves: 2


100g green beans, topped and tailed and cut into 1cm pieces

2 tbsp pumpkin seeds

1 x 400g can black beans, drained and washed

1 small onion, finely diced

2 tsp olive oil

1 tbsp lime juice

½ tsp ground cumin

2 large spring onions, finely sliced

1 stick celery, finely sliced

10g fresh coriander

pinch of salt

pinch of ground black pepper

1 large avocado, peeled, stoned and sliced


1. Bring a small saucepan of water to the boil and blanch the green beans for 1 minute. Drain and run under cold water so they retain their colour.

2. Heat a small frying pan and add the pumpkin seeds. Move the seeds around the pan to evenly toast them for a couple of minutes then remove from the heat and set aside to cool.

3. Place the black beans in a medium mixing bowl with the green beans and all the remaining ingredients other than the avocado. Combine well and season.

4. Serve the bean mixture in small bowls and top with slices of avocado.

Recipes and image courtesy of the Vegetarian Society. Their new cookbook Happy, Healthy and Delicious is out now.

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