Zwarte bonensalade (landscape)
Lunch Mains Starters

Black beansalad with roasted bellpepper dressing

The surprising twist of roasted pepper in the dressing takes this colourful meal salad to the next level. Fresh, herby and satisfying, thanks to the black beans. Also delicious served in a wrap or as part of a taco bowl.

4 servings
Gluten free, Vegan, Vegetarian
10 min.
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The recipe

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  • Blend the roasted peppers and 1 garlic clove from the jar with 1½ tsp lime zest, the juice of 1 lime, olive oil, jalapeño, chilli flakes, cumin seeds and ¾ tsp salt until smooth using a food processor or stick blender.
  • Prepare the tomatoes: cut larger tomatoes into chunks and smaller ones into wedges or halves. Place them in a large bowl and mix with the black beans, herbs and half of the dressing. Toss the romaine lettuce with half of the remaining dressing.
  • Arrange half of the lettuce on a serving platter. Top with half of the avocado slices, followed by half of the tomato and bean salad. Repeat the layers once more.
  • Sprinkle with the smoked almonds. Serve with the remaining dressing and the other lime, cut into wedges for squeezing over the salad.

 

Ingredients

  • 100 g roasted peppers with garlic from a jar, drained
  • 2 organic limes
  • 2½ tbsp extra virgin olive oil
  • 1 red jalapeño, roughly chopped
  • ¼ tsp chilli flakes
  • 1 tsp cumin seeds, toasted in a dry pan
  • 650 g ripe tomatoes of different sizes, cut as needed
  • 1 x 400 g can Amaizin black beans, rinsed and drained
  • 15 g coriander, roughly chopped
  • 15 g fresh oregano leaves
  • 1 ripe avocado, sliced into half-moons
  • 2 baby romaine lettuces, cut into 2 cm strips
  • 50 g smoked almonds, roughly chopped

 

The more beans,
the better...

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