Tuesday, October 18, 2011
Recipe: Meatless Monday - Summery black bean salad
I love this recipe because it combines some of my favourite things in the world: avocado, mango, haloumi & coriander. And just check out those colours! This served 2 hungry adults as a main meal. The avocado and haloumi will satisfy hunger pangs, so don't worry about there not being enough food.
A can of black beans, if you can find them, or a cup of cooked beans (you can substitute other beans like kidney or cannellini) 1 medium avocado, cut into 2 cm cubes
1 mango, cut into 2cm cubes
1/2 red capsicum
2 tablespoons extra virgin olive oil
2 tablespoons lime juice
I cup chopped fresh coriander
180g haloumi (1 packet), sliced
1 or 2 shallots, finely sliced (I didn't use them coz I'm not a fan of the onion family)
Sear the haloumi in a frying pan or on the bbq for a couple of minutes each side until golden. If you cook the beans you will need to allow cooking time. Black beans take about 50 mins but I had some left over from my Enchilada Bake recipe which I had in the freezer. Alternatively, canned beans are much quicker but make sure you rinse and drain them well.
Toss all ingredients together and voile! You and a friend are the proud owners of one healthy, colourful, more-ish meal.