Recipe: Bean Salad with Coriander, Lime & Avocado
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21 February 2012
Gluten free, Vegan
With organic green beans & organic black beans
Beans give this bright vegetarian salad a boost of protein. Serve it as part of a Mexican spread or roll it up in flat bread (try the corn Mountain bread) with a slather of tomato salsa for a burrito-style wrap. If you like spicy food add a little chilli powder for some heat.
Ingredients (serves 4 as a side)
2/3 cup dry black beans, soaked in cold water for 8 hours or
1 can black beans, rinsed & drained
100 g green beans, topped & halved
1 zucchini, halved & chopped in ½ cm wide batons
½ red onion, thinly sliced
1 clove garlic, chopped
2 tsp ground cumin
1 tsp ground coriander
1 lime, juice & rind
2 tsp extra virgin olive oil
½ tsp sea salt
freshly ground black pepper
1 perfectly ripe avocado, halved, flesh sliced & scooped out
½ bunch coriander, leaves picked & stems finely chopped
Method
1. Soak dried black beans in plenty of cold water for 8 hours. Drain, cover in 3 L of fresh water and simmer in a large saucepan until soft but not sloppy, anywhere from ½ hour to 1½ hours. Drain well.
2. Meanwhile, bring a large saucepan of salted water to the boil. Blanch green beans for 2 – 3 minutes then drain and refresh in iced water. Repeat with zucchini, reducing cooking time to 1 minute.
3. Combine onion, garlic, cumin, coriander, lime juice and rind, olive oil, salt and pepper in a large mixing bowl. Add the black beans, green beans and zucchini and combine, tasting to check seasoning. Gently add avocado and coriander, reserving some leaves. Transfer salad to a serving platter or bowl and serve garnished with remaining coriander leaves.