twimii - the way i make it is

Avocado and Black Bean Salad

Months ago I bought sliced pickled jalapeños because I thought they were required for some recipe and wouldn't you know it, I had got it wrong. Shocking, I know. And so they took up residence in my cupboard, mocking me every time I looked at them. "Oh, you'll never use me. I'll be gone bad long before you've figured out what to do!" Well, I showed them ... sort of, still got 4/5 of the jar left.

This recipe is a very lazy version of Darina Allen's Black Bean, Avocado, Tomato and Corn Salad with Chilli and Coriander. The original uses freshly cooked black beans, fresh corn, fresh chillies where as this one just used the canned version. I also dropped the onion as I thought there was already enough flavour going on with the pickled jalapeños. While I'm sure the original recipe is far superior the lazy method is quite nice too, particularly if you are a fan of the chilli, coriander and sweet fresh veg combo as I am.

I may even use some more of those pickled jalapeños making it again.

The way I make Avocado & Black Bean Salad is

Ingredients

Serves 2 - 4

• 1 tin Black Beans, drained completely
• 3 large vine ripened tomatoes, chopped small
• 2 ripe avocados, stoned, peeled & cut into bite-sized chunks (sprinkle with lemon juice to avoid discolouration)
• 1 small tin sweet corn, drained
• 10 pickled jalapeños slices, sliced into strips
• 4 tbsp fresh coriander, chopped
• 1 tsp caster sugar
• salt & freshly ground pepper

For the dressing

• 1 large lemon, juiced (or lime)
• 4 dessertspoons olive oil (or sunflower if you prefer)
• salt & pepper
• 2 tbsp fresh parsley, chopped

• fresh parsley for garnish

Instructions

1. Empty the black beans into a suitable colander, run water over them and let them drain completely. Leave to dry out and then add to a salad bowl.
2. Combine the tomatoes, avocado, corn, chillies and coriander together gently. Sprinkle over the sugar, a good pinch of salt and pepper and mix around gently again.
3. Add the combo into the salad bowl. Pour over some dressing and carefully mix it around.

If you have some left over this is also lovely mixed with some rice cooked in stock.