Roasted black bean taco salad with avocado lime dressing

INGREDIENTS

400 g

tin black beans, drained and rinsed ((240g, or ~ 1 1/4 cups, when drained))

1 tbsp

oil

1 tsp

smoked paprika

1 tsp

chilli powder

1/2 tsp

ground cumin

Small handful fresh coriander (cilantro)

small clove garlic, (peeled)

2 tbsp

lime juice

1/2

large avocado

Salt

Black pepper

leaves large handfuls salad

~ 10 cherry tomatoes, (halved)

2 tbsp

sweetcorn kernels

spring onions, (sliced)

1/2

avocado, (sliced)