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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Black Bean, Avocado + Mango Salad with Chilli Prawns
This vibrant salad is a firm favourite to serve at any BBQ spread. Fresh, zingy, ready in minutes. You can keep it totally vegan, or add some pre-cooked chilli prawns or grilled halloumi.
Ingredients
1 jar of Queen Black Beans, drained and rinsed
1 small red onion, finely chopped
1 red chilli, de-seeded and finely chopped
1 ripe mango, de-stoned, peeled and sliced into strips or cubes
2 avocados, de-stoned, peeled and sliced into strips
A large handful of coriander (about 10g), roughly chopped
The juice and zest of 1 lime
1 tbsp olive oil
A large handful of roasted peanuts, roughly chopped (optional)
Serving Suggestions150g pack pre-cooked chilli prawns
250g halloumi, sliced + grilled
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Directions
Put red onion, coriander, chilli, lime juice and zest into a mixing bowl and mix to combine.
Gently fold in the avocado, mango, black beans and peanuts, being careful not to break up the pieces as you go. Add the olive oil and season to taste.
Serve the salad as a side for a BBQ spread, either with some juicy chilli prawns or grilled halloumi. Take it even further with some basmati rice for a heartier affair.
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