A salad recipe that puts your bean stock to work.Yep, we really do hate waste. And yes, that glorious black bean liquor deserves better than going down the sink. Meet our Black Bean & Avocado Salad.
The tartness of the tomatoes and the crunch of our pickled onions pull the whole thing together.
Information
10 min
2 as a main
Lunch
United Kingdom
Ingredients
1 avocado, sliced thinly
270g black beans (Queen black beans = bold bean ½ jar)
3 tomatoes sliced
150g salad leaves
3 tbsp of our Sumac Sliced pickled onions
Dressing
Bean stock (half jar)
2 tbsp Balsamic vinegar
1 tsp agave syrup
4 tbsp Extra virgin olive oil
1 tsp dijon mustard
Salt
Directions
Whisk together the black bean stock, balsamic vinegar, agave, Dijon, extra virgin olive oil and a good pinch of salt until smooth.
Layer the salad leaves onto a serving platter, then top with the sliced avocado, black beans, tomatoes and a generous handful of Goat Rodeo Sumac Sliced Pickled Onions.
Spoon over the dressing and serve immediately. The bean stock gives the dressing incredible depth, while the tartness of the tomatoes and the crunch of the pickled onions pull the whole thing together.