Avocado & Bean Salad

Ingredients

Garlic, peeled and sliced (2 cloves) ‡

Lemon juice (2 tbsp) ‡

Tomato sauce (1 tbsp) or Tomatoes Pureed (50g) ‡

Olive oil (3 tbsp)

Cumin powder (1 tsp)

Black pepper (1/2 tsp)

Brown sugar (1 tsp)

Salt, to taste

Olives, cut into halves (green and black, 4 each)

Beans (1 cups of cooked red kidney beans, black eyed kidney beans (lobia), black beans or pinto beans, or a combination of these)

Corn kernels (1 cup) ‡

Jalapenos, chopped (1/4 cup) ‡

Capsicum, chopped into small cubes (red, yellow and green, 1/2 cup) ‡

Cherry tomatoes, cut into quarters (10 pieces) ‡

Fresh coriander leaves (1/2 cup) ‡

Avocado, diced (100 g or ½ cup) ‡

‡ : available in Tall Tree Organic Subscription

Method

Serves 2

1. Gather all the ingredients and prepare vegetables.

• For garlic: peel, slice and sauté in a pan with a small quantity of olive oil until golden brown.

1. In a large bowl, add lemon juice, tomato sauce, olive oil, cumin powder, black pepper, brown sugar, salt, olives and garlic. Whisk together.

2. Add all of the other ingredients to the bowl except avocado and mix together with your hands.

3. Carefully garnish the salad with avocado or mix into salad right before serving.

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