Mexican bean salad

The inspiration for this recipe came after observing a nutritional therapy consultation.
During this consultation, the nutritionist in question suggested replacing carbohydrates sources such as potatoes, rice and pasta with beans in order to reduce total carbohydrate intake.
In a world of cereal for breakfast, sandwich for lunch and pasta for dinner, this recommendation is an ingenious one.
Beans contain 7x more protein and fibre than potatoes or pasta. When it comes to keeping fuller for longer, fibre and protein are definitely your friends.
Protein, in particular, helps to reduce cravings, meaning you are less likely to give in to that afternoon slice of cake.
What's even more appealing is that beans are cheap, accessible and super quick to prepare.
Give this Mexican style bean salad a go. It is satisfying and full of amazing flavour.

Ingredients for 1:
1 tin of kidney beans, rinsed and drained
large handful of coriander, leaves only
4 spring onions, roughly chopped
1 small avocado, peeled and sliced
1/2 red chilli, sliced (remove the seeds if you want less heat)
juice of half a lime
1/4 teaspoon cumin seeds
1 teaspoon of extra virgin olive oil
sea salt and freshly ground black pepper to taste

In a bowl, combine the beans, olive oil, lime juice, cumin seeds and chilli. Season with a pinch of sea salt and lots of freshly ground black pepper. Stir until well combined.
Add the remaining ingredients and voila, your nourishing dish is ready.