This particular quickie recipe is tangy and a little smoky, from the cumin. It's great with an avocado, or with a little sliced chicken on top.
Avocado-Lime Black Beans
One 15-ounce can black beans
1/2 lime, juiced
1/2 cup fresh cilantro leaves, chopped
1 small shallot, diced
1 teaspoon ground cumin
Salt and freshly ground black pepper
1 avocado, to serve
Drain the beans thoroughly. Toss with the lime juice, cilantro leaves, diced shallot, and ground cumin. Season to taste with salt and black pepper. Peel and slice an avocado, and serve the beans at room temperature, with 1/2 avocado on top of each serving.
The beans will last for several days in the fridge. You can take a helping of beans in your lunchbox, along with sliced avocado that has been tightly wrapped to protect against browning.
(Images: Faith Durand)