Black Bean Salad with Lime, Chilli and Avocado

Serve this salad with grilled white fish, seared tuna or poached chicken for a quick, healthy dinner.

Serves 6

2 tins black beans
150g green beans, topped
2 tbsp extra virgin olive oil
2 tbsp lime juice (or to taste)
1 tsp ground cumin
2 long green chillies, seeded and finely chopped
sea salt (optional)
freshly ground black pepper
6 spring onions, finely sliced
Handful coriander, chopped
1 avocado, sliced

Blanch the green beans in boiling water until they are bright green, tender and crisp (approx 5 minutes). Drain and rinse under cold water. This will stop them from cooking and will fix their colour. Cut on the diagonal into 2 cm lengths.

Drain the black beans, rinse and set aside.

Put the black beans into a bowl, add the olive oil, lime juice, cumin and chilli. Season with salt (if using) and pepper. Stir in the green beans, spring onion and coriander and top with slices of avocado