Ingredients

• 4 tbsp lime juice
• 7 tbsp extra virgin olive oil
• 3-4 jalapeño peppers (or 1 red chilli)
• finely chopped
• to taste
• 1 garlic clove
• minced
• pinch ground cumin
• salt and freshly ground black pepper
• 3 x 400g tins cooked black beans
• drained
• large handful chopped fresh coriander
• 4 medium tomatoes
• chopped into wedges
• seeds removed (or 16 cherry tomatoes
• halved)
• 1 large red pepper
• stalk and seeds removed
• 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
• tough stems snipped into half
• 2 large ripe avocados
• skin and seeds removed
• cut into cubes

Directions

• 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 dressing over each portion.