Avocado salsa rolls with hot limes

Name: Avocado salsa rolls with hot limes
Yield: Serve 4
Ingredients: 175 g dried black beans (turtle beans); 50 g chopped fresh coriander; 150 g sweetcorn (tinned are fine); 1 mango, peeled and chopped; pinch of ground cumin; 1 tablespoon maple syrup; 2 limes, halved; 4 firm but ripe avocados (preferably Fuerte variety); 4 plum tomatoes, chopped; 1 small red chilli, deseeded and finely chopped; juice of 1 lemon; 1 small red onion, finely chopped; 75 ml olive oil; few small rocket leaves; 1 garlic clove, crushed

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

In this recipe all the ingredients of the well loved guacamole come into play, plus a few others using Chef’s poetic licence. These little rolls not only look wonderful but are packed with great Mexican flavours.

Ingredients

175 g dried black beans (turtle beans)
1 small red onion, finely chopped
4

Starter
Vegan
Gluten-free

Method

Soak the black beans in cold water overnight, rinse under cold water and drain. Place them in a pan, cover with water and bring to the boil. Reduce the heat, simmer for 1½ hours or until tender. Drain and leave to cool thoroughly.

Chop the beans coarsely, then place in a bowl with the onion, tomatoes, sweetcorn, mango and coriander and toss well to combine.

For the dressing, pla