Dr Michael Mosley’s black bean salad with lime and avocado

 A tangy and filling salad. The tasty black beans are not only a boost of fibre but also add a generous hit of anti-inflammatory phytonutrients and B vitamins, including folate.

black bean salad with lime and avocado
Image: Alex Smith. Styling: Phil Mundy


315 calories per serving

400g can black beans, drained and rinsed
½ tsp flaked sea salt
100g mangetout or fine green beans, trimmed
1 small ripe but firm avocado, peeled, stoned and sliced
2 spring onions, trimmed and finely sliced
1 red chilli, finely chopped, or ½ tsp crushed dried chilli flakes
20g fresh coriander, leaves roughly chopped


2 tbsp extra virgin olive oil
1½ tbsp fresh lime juice
1 tbsp sesame seeds (around 10g), toasted (see Cook’s tip)

1. Place the black beans in a serving bowl and toss with the salt. Leave to stand.

2. Third-fill a saucepan with water and bring to the boil. Add the mangetout and cook for 2 minutes, until tender but crisp. (If using fine green beans, cook for 3 minutes.) Drain then rinse under running water until cold. Drain again.

3. Tip the mangetout or green beans into the bowl with the black beans and add the avocado, spring onions, chilli and coriander.

4. To make the dressing, whisk the olive oil, lime juice and sesame seeds together in a small bowl and season with lots of freshly ground black pepper. Drizzle the dressing over the salad to serve.

Cook’s tip To toast the sesame seeds, sprinkle into a dry frying pan and place over a medium heat. Stir constantly for 1-2 minutes, until lightly browned. Remove from the heat and tip into a small bowl so they don’t continue to brown.

Buy the book with a 40 per cent discount

Fast Asleep: How to Get a Really Good Night’s Rest by Michael Mosley is published by Short Books, price £9.99. To order a copy for £5.99 with free p&p until 30 April, go to mailshop.co.uk or call 01603 648155.