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.
1
Combine beans, roasted peppers, avocado, onion, and chili in a large bowl.
- Canned black beans: 400 g
- Canned red peppers (roasted): 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.
- 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.
- Rocket (arugula): 50 g
4
Serve with warm pita.
- Pita bread: 2 pieces
