Ingredients For the dressing
4 tbsp lime juice
7 tbsp Laser extra virgin olive oil
3-4 jalapeño peppers, finely chopped
1 garlic clove, minced
pinch ground cumin
salt and freshly ground black pepper
Ingredients For the salad
3 x 400g tins cooked black beans, drained
large handful chopped fresh coriander
4 medium tomatoes, chopped into wedges,
1 large red pepper, sliced into thin strips
1 red onion, thinly sliced
5 spring onions, trimmed and thinly sliced
(or 1 small red onion, thinly sliced)
200g/7oz fresh watercress,
2 large ripe avocados, cut into cubes
Put all of the dressing ingredients in a jam jar, replace the lid and shake until well combined.
Season with salt and pepper. Add more chilli if desired. For the salad, rinse the black beans under cold running water and drain. Put in a large mixing bowl and pour over half of the dressing.
Add the remaining salad ingredients, apart from the watercress and avocado and stir well to combine.
To serve, divide the watercress among 4 serving plates. Spoon the salad on top, then cover with the avocado cubes. Drizzle a little more of Laser dressing over each portion.