You know how it is. You go on holiday for a week. You come back and you’re out of the swing of posting. And then you start to feel reeeeaaally guilty. And then it’s three weeks later and you STILL haven’t posted. That’s me right now. Sorry, people.
Is anyone else so thirsty for Autumn? I just want roll neck jumpers, suede skirts and tights now please. And Bonfire Night. Oooh yes.
We still have a bit more warm weather though, so let’s enjoy it while we can. Here’s a nice summery black bean salad before we get the huge influx of slow cooker EVERYTHING.
I sometimes add bacon to this to make it a bit more meaty but that’s optional. You could also substitute red kidney beans for the black beans if you can’t find them, or even chickpeas.
Black Bean Avocado Salad
- 1 medium avocado
- 1/2 can black beans, rinsed and drained
- 1/2 can sweetcorn, drained
- Handful cherry tomatoes
- 1 lime, for juicing
- 3 spring onions
- 1/2 green bell pepper
- Handful salad leaves or lettuce of your choosing
- 1 tsp olive oil
- Salt and pepper to taste
Rinse and dry the salad leaves and lay in a bowl. Quarter the tomatoes and slice spring onion and peppers into small pieces. Toss through the black beans and sweetcorn. Peel and chop the avocado and add to salad. Mix lime and olive oil together in bowl with salt and pepper and then drizzle over. Toss around until evenly coated and eat!