Black Bean Salsa Salad

img_1520 Quick, easy and healthy with a latin flair when you’re on the go but don’t want to forgo a delicious meal.

The cupboards were bare the other day except for a can of black beans. Luckily, in the fridge I also had half of an avocado, some tomatoes, a few spigs of unwithered cilantro (the rest had wilted) and an opened jar of peach salsa, but any good quality salsa will do. With some blue corn tortilla chips (also found in the cupboard), I had a great lunch with lots of tex-mex tastes and textures.

1 15 oz can organic black beans
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 tablespoons extra virgin olive oil
sea salt and pepper
1 avocado
12-16 oz salsa
1 cup grape tomatoes
chopped cilantro

In a saucepan,  add the beans, garlic powder, salt, pepper, oregano, basil and olive oil and stir over medium heat until liquid is absorbed and beans are softened. Set aside to cool. Peel and chop avocado into 1 inch squares. Halve the tomatoes. Using half quantities, line the beans, salsa, avocado and tomatoes in rows in a shallow bowl, making sure the salsa and tomatoes are not next to each other. Sprinkle chopped cilantro on top and salt and pepper to taste. Repeat the rows to make a second bowl. Serve with tortilla chips.