Creamy Avocado Black Bean Salad

• 91
  2 cups black beans, rinsed and drained

  Organic Black Beans91$7.29Buy from Fresh Acres
• 94
  2 tbsp extra-virgin olive oil, divided

  Organic Everyday Extra Virgin Olive Oil94$26.00Buy from Kosterina
• 90
  1 tsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 90
  1/2 tsp ground cumin

  Cumin, Ground Organic90$9.99Buy from The Mediterranean Dish
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly cracked
• 71
  1/2 cup cherry tomato passata

  Realfoods By Organico Organic Cherry Tomato Passata 420G71$12.00Buy from SuperfoodUK
• 93
  2 tbsp apple cider vinegar

  Cleopatra's Certified Organic Apple Cider Vinegar93$8.00Buy from Go Vita Burwood
• 96
  2 tbsp avocado oil

  Salad Days Avocado Oil96$24.99Buy from AEVO AFRICA
• 50
  2 oz jalapeno cassava strips, lightly crushed

  Cassava Strips Jalapeno50$9.99Buy from FamilyStore.io

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1. 1

   Warm 1 tablespoon of the extra-virgin olive oil in a skillet over medium-low heat for 1 minute.

2. 2

   Stir the minced garlic and ground cumin into the warm oil and cook for 1 minute until fragrant and lightly sizzling.

3. 3

   Add the black beans, salt, and black pepper to the skillet, stirring gently over medium heat for 3 minutes until warmed through.

4. 4

   In a mixing bowl, vigorously whisk the cherry tomato passata, apple cider vinegar, avocado oil, and the remaining 1 tablespoon of extra-virgin olive oil for 2 minutes until thick and creamy.

5. 5

   Pour the spiced black beans into the dressing and toss for 1 minute to coat every bean evenly.

6. 6

   Scatter the crushed jalapeno cassava strips over the salad just before serving, allowing 2 minutes for the flavors to settle.