Mexican Bean and Avocado Salad



  • 250g Cooked brown rice
  • 400g tin of Black Beans
  • 50g Cherry tomatoes, quartered
  • 1 bunch of spring onions, thinly sliced
  • 2 avocados, peeled, stoned and cut into chunks
  • 100g roasted sweet potato, chopped into chunks
  • 50g blanched fine beans
  • 50g rocket


  • 50ml Olive Oil
  • Juice of 2 limes
  • 2 tbs Soy / Tamari sauce
  • 1 tbs maple syrup
  • 1 fresh chilli, deseeded and thinly sliced
  • Pinch of salt


  • Prepare all the vegetables and place into a dish once cool.
  • Mix all the dressing ingredients together and drizzle over the salad, mixing through.

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