Black bean and watercress salad recipe
 This avocado black bean salad with a Bloody Mary inspired dressing and chopped tomatoes is a great side for a barbecue feast. 1 red onion, finely sliced1 avocado, chopped1 lime, zest and juice 100g/3½oz watercress or similar salad leaves400g/14oz tin black beans, drained and rinsed2 sticks celery, very finely sliced250g/9oz mixed tomatoes, roughly choppedhandful freshly chopped herbs, such as coriander, mint, basilsalt and freshly ground pepper 1 red onion, finely sliced 1 avocado, chopped 1 lime, zest and juice 100g/3½oz watercress or similar salad leaves 400g/14oz tin black beans, drained and rinsed 2 sticks celery, very finely sliced 250g/9oz mixed tomatoes, roughly chopped handful freshly chopped herbs, such as coriander, mint, basil salt and freshly ground pepper 50g/1¾oz tomatoes2 tbsp olive oil1 tsp sherry vinegar1 tsp chipotle chilli pastesplash Worcestershire sauce (or a similar vegetarian alternative – see tip) 50g/1¾oz tomatoes 2 tbsp olive oil 1 tsp sherry vinegar 1 tsp chipotle chilli paste splash Worcestershire sauce (or a similar vegetarian alternative – see tip) Method Put the red onion in one bowl and the avocado in another. Sprinkle both with salt, then add the juice of half a lime to each bowl and the lime zest to the avocado. Mix thoroughly and set aside for half an hour.To make the dressing, put the tomatoes in a food processor and blend until smooth. Add the remaining ingredients and process again. Drain the red onions and add the liquid to the dressing. Taste, then add salt and pepper as needed.To assemble, put the salad leaves in a large bowl. Add the black beans, celery and tomatoes. Add the avocado and herbs then pour over half the dressing and mix thoroughly.Sprinkle with the red onions and serve, drizzled with the remaining dressing. Put the red onion in one bowl and the avocado in another. Sprinkle both with salt, then add the juice of half a lime to each bowl and the lime zest to the avocado. Mix thoroughly and set aside for half an hour. Put the red onion in one bowl and the avocado in another. Sprinkle both with salt, then add the juice of half a lime to each bowl and the lime zest to the avocado. Mix thoroughly and set aside for half an hour. To make the dressing, put the tomatoes in a food processor and blend until smooth. Add the remaining ingredients and process again. To make the dressing, put the tomatoes in a food processor and blend until smooth. Add the remaining ingredients and process again. Drain the red onions and add the liquid to the dressing. Taste, then add salt and pepper as needed. Drain the red onions and add the liquid to the dressing. Taste, then add salt and pepper as needed. To assemble, put the salad leaves in a large bowl. Add the black beans, celery and tomatoes. Add the avocado and herbs then pour over half the dressing and mix thoroughly. To assemble, put the salad leaves in a large bowl. Add the black beans, celery and tomatoes. Add the avocado and herbs then pour over half the dressing and mix thoroughly. Sprinkle with the red onions and serve, drizzled with the remaining dressing. Sprinkle with the red onions and serve, drizzled with the remaining dressing. Recipe tips Most Worcestershire sauce contains anchovies so it's not suitable for vegetarians and vegans, but some less-common brands are vegetarian, so it's worth checking the label.