Black Bean Salad With Chocolate Vinaigrette

Black Bean Salad with Chocolate Vinaigrette

{ TANGO WITH TORTILLAS, CLE-ANN COMBINES CHOCOLATE INTO HER SAVOURY DISHES FOR A PLEASANT SURPRISE. }

Contributor: Cle-ann Stampolidis

{ INGREDIENTS }

2 handfuls cooked black beans

radish, sliced thinly

tomato, sliced

1 avocado, sliced

1 spring onion, sliced

2 gluten-free corn tortillas, cut into strips

olive oil for frying

 

CHOCOLATE VINAIGRETTE


15g 70% dark chocolate

1 tbsp balsamic vinegar

2 tbsp walnut oil

salt flakes and freshly cracked black pepper

{ METHOD }

Place chocolate in a small bowl and melt in microwave, stir. Add balsamic, walnut oil, season and whisk until smooth. Stir through black beans, set aside. Add 2cm of oil into a small saucepan, heat on high until you reach 180°C.

Fry tortilla strips for 1 minute or until crispy and drain on absorbent paper.

To assemble, arrange radish, tomato, avocado on your serving plate. Spoon over black beans, garnish with spring onions and fried tortilla.

+ Serves 2 + Preparation: 15 min. Cooking Time: 1 min.

Prep time: 15 minutes
Cook time: 1 minutes
Total time: 16 minutes
+ 2 +

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Categories: SIDES AND SALADS.