Black eyed peas on avocado-mango salad
very easy
60 mins
60 mins
Ingredients
- 200 g dried small black beans or 1 tin (425 g) of black beans
- 1⁄2 Federation Mint
- 1 Garlic clove
- 1 red chilli pepper
- 1 Organic Lime
- 1 TABLESPOON liquid honey
- 7-10 Tbsp Salt
- 5 TABLESPOONS Olive oil
- 2 red onions
- 1 (approx. 400 g) ripe mango
- 400 g Vine tomatoes
- 50 g Baby leaf spinach
- 1 ripe avocado (e.g. variety Hass)
- 7-10 Tbsp Pepper
Directions
- 1
It is best to cover the beans with water the day before, soak them overnight in a pot. Bring to the boil in the soaking water and simmer covered for about 1 hour. Remove from the stove.
- 2
For the salsa mint wash, shake dry, pluck off leaves and chop finely. Peel garlic and chop finely. Clean and wash the chilli pepper, cut in half lengthwise, remove seeds and chop very finely. Wash lime hot, grate dry, finely grate peel.
- 3
Halve the lime and squeeze the juice. Mix mint, garlic, chili, lime peel, lime juice, honey and 1 pinch of salt. Fold in 5 tablespoons of oil.
- 4
For the salad, peel and chop the onions. Peel the mango. Cut the flesh into strips from the stone and dice finely. Wash and dice the tomatoes. Clean, wash and shake spinach dry.
- 5
Halve the avocado, remove the stone, remove the flesh from the skin with a tablespoon and cut into cubes. Mix onions, mango, tomatoes, spinach, avocado and salsa. Pour the beans into a sieve, rinse cold, drain and fold into the salad.
- 6
Let the salad steep for about 20 minutes. Season to taste with salt and pepper. So, now you have to dig in. Good one!
Nutrition Facts
460 kcal
67 g
38 g
25 g
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