Black bean salad

This black bean salad has a bit of an identity crisis. Is it a salad? A salsa? A filling?

When I worked in central London, I’d regularly pack this black bean salad for my lunch. It travels well and the  flavours improve over time. I’d eat it as it is, maybe with some crackers,  or use it to fill a wrap. It’s also good mixed with an equal amount of cooked quinoa or other grain.

Black bean salad
(serves 2)

• 1 tin black beans, drained and rinsed
• 1 small tin corn (about half a cup)
• 4 sundried tomatoes in oil, chopped
• 1 avocado, peeled and diced
• 1/2 a small red onion, diced
• 2 Tb coriander leaves, chopped
• 1 /2 a lime, juiced
• 3 Tb olive oil
• 1/2 tsp salt (or to taste)

1. In a serving bowl, combine the beans, corn, sundried tomatoes, avocado, red onion and coriander.
2. In a small bowl, whisk together the lime juice, olive oil and salt to make a dressing.
3. Pour the dressing over the vegetables, toss and serve.

Tags: black beans, Central American food, corn, dairy-free, gluten-free, vegan, vegetarian