Black Bean Salad with Avocado

2 servings

15 minutes

Black bean and avocado salad is a harmony of flavors, combining the creamy texture of avocado, the richness of beans, and a hint of chili heat. Its roots trace back to European cuisine, but inspiration clearly draws from Mediterranean and Latin American traditions. Lime adds refreshing acidity while cumin deepens the aroma. Arugula brings a pleasant bitterness, and warm pita pieces complete the dish, turning it into a light yet fulfilling dinner. This salad is perfect for summer evenings, friendly gatherings, and for those who appreciate freshness and richness of flavor in one dish.

Energy value per serving

• Calories: 841.4
• Proteins: 33g
• Fats: 11g
• Carbohydrates: 148.4g

Ingredients

• Canned black beans: 400 g
• Canned red peppers: 3 pc
• Avocado: 1 pc
• Red onion: 0.5 head
• Red chili pepper: 1 pc
• Lime juice: 1.5 tbsp
• Olive oil: to taste
• Caraway seeds: 1 tsp
• Arugula: 50 g
• Pita: 2 pc

Cooking steps

1. Combine beans, roasted peppers, avocado, onion, and chili in a large bowl.

   Required ingredients:

   • Canned black beans: 400 g
   • Canned red peppers: 3 pieces
   • Avocado: 1 piece
   • Red onion: 0.5 head
   • Red chili pepper: 1 piece

2. Mix lime juice with 2 tbsp of olive oil and cumin, add salt.

   Required ingredients:

   • Lime juice: 1.5 tablespoon
   • Olive oil:  to taste
   • Caraway seeds: 1 teaspoon

3. Pour into a bowl and mix. Place arugula on 2 plates, then add the bean mixture.

   Required ingredients:

   • Arugula: 50 g

4. Serve with warm pita.

   Required ingredients:

   • Pita: 2 pieces