Black Bean Salad with Chocolate Vinaigrette
{ TANGO WITH TORTILLAS, CLE-ANN COMBINES CHOCOLATE INTO HER SAVOURY DISHES FOR A PLEASANT SURPRISE. }
{ 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.
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