Black Eyed Bean and Avocado Salad


We had avocados a lot as kids.  I remember my dad cutting one in half, then me and my little sister having a half each filled with cottage cheese.  Something so simple was one of our favorite treats.  So yes, lots of lovely memories.

Not only that but Avocado is a popular health food; full of vitamins and minerals (I would list them off but there’s quite a few), healthy fats, fibre, antioxidants and more potassium than bananas!  Add some black eyed beans (filled with fibre, potassium, protein and iron) and it makes a pretty healthy meal.

One thing: don’t overcook the bulgur or the couscous and also make sure that it is drained well, otherwise you may end up with a rather mushy salad.


Black Eyed Bean and Avocado Salad


Serves 2 (or 4 if a side)
30 g bulgur wheat
30 g couscous
1/2 bunch of spring onions (sliced)
2 peppers (diced)
400 g tin of black eyed beans (drained and rinsed)
1 tsp parsley
Juice of 1/2 lime
Dash of olive oil
1 avocado (sliced)


Cook the bulgur wheat according to the packet instructions (add boiling water to the bulgur, stir and cover.  Leave to sit for 15-20 minutes or when soft).  Begin preparing the couscous as the bulgur is almost ready (again cover with boiling water, stir and cover.  Let it sit until soft, usually about 5 minutes).  Drain any excess water off.
Fry the onions and peppers for five minutes, allow to cool slightly.
Once the bulgur wheat and the couscous both are cooked, add to a large mixing bowl along with the spring onions and peppers, beans, parsley, the lime juice and a dash of olive oil.  Finally fold in the avocado being careful not to break it up too much. Season to taste.

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