Serves 6
Perfect as a side dish with lamb kebabs from the BBQ.
Ingredients
- 400g black beans, drained
- 2 large handfuls baby spinach leaves, roughly chopped
- 500g heirloom tomatoes, chopped into large chunks
- ½ cucumber, halved lengthways, seeds scooped out and sliced on an angle
- 1 mango, peeled and chopped into chunks
- 1 large red onion, halved and finely sliced
- 6-8 radishes, sliced
- 2 avocados, peeled and sliced
- 100g feta, crumbled
- handful of herbs, reserved from the dressing
For the dressing
- Large bunch mint
- Small bunch coriander
- Small bunch basil
- 1 large green chilli, deseeded and chopped
- 1 small garlic clove
- 100ml extra virgin olive oil
- 2 limes, zested and juiced
- 2 tbsp white wine vinegar
- 2 tsp honey
Method
- Make the dressing by blending all of the ingredients in a food processor (or very finely chop them), saving a few herb leaves for the salad. You can make the dressing up to 24 hours before serving.
- Scatter the beans and spinach over a large platter. Arrange the tomatoes, cucumber, mango, onion and radishes on top and gently toss together with your hands.
- Top the salad with the avocados, feta and herbs, and serve the dressing on the side.