A plant-based, dense bean salad that uses silken tofu to create the most delicious dressing, which is a similar vibe to a herby, limey avocado crema.
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Serves
6
Black Bean
Kidney Bean
Sweetcorn
Roasted Red Pepper
Red Onion
Cherry Tomatoes
Avocado
Lime
Jalapeño
Fresh Coriander
Silken Tofu
Tahini
Garlic
Salt
Black Pepper
Serves
6
Black Bean
Kidney Bean
Sweetcorn
Roasted Red Pepper
Red Onion
Cherry Tomatoes
Avocado
Lime
Jalapeño
Fresh Coriander
Silken Tofu
Tahini
Garlic
Salt
Black Pepper
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Step 1.
Drain and rinse the black beans and kidney beans. Drain the sweetcorn. Drain and slice the roasted peppers.
Step 2.
Peel and finely slice the red onion. Add it to a small bowl with the juice of one lime and a pinch of salt. Massage and set aside.
Step 3.
Halve the cherry tomatoes. Peel, pit and dice the avocados. Add the beans, sweetcorn, peppers, tomatoes and avocado to a large mixing bowl.
Step 4.
Add the silken tofu to a high-speed blender with most of the coriander, the juice of the remaining two limes and the jalapeños (seeds removed if you’re not into spice). Grate in the garlic, add the tahini and season generously with salt and pepper. Blitz until smooth.
Step 5.
Pour the dressing over the bean mixture, then add the pickled onions. Toss well to coat everything, taste and adjust seasoning if needed.
Step 6.
Scatter with the remaining coriander and serve. If making ahead box up for later and chill until needed.
The salad will keep for 3 days in the fridge.
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