Epic summer salad

• servings: 6 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

400g black beans drained

2 large handfuls baby spinach leaves roughly chopped

500g heritage 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)

large bunch of mint

small bunch of coriander

small bunch of basil

1 fat green chilli deseeded and chopped

1 small garlic clove

100ml extra virgin olive oil or rapeseed oil

2 limes zested and juiced

2 tbsp white wine vinegar

2 tsp honey

Directions

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 hrs 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.

Nutrition

• Calories: 392
• Total Fat: 30 g
• Saturated Fat: 5 g
• Sodium: 0.6 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 7 g
• Total Sugars: 12 g
• Protein: 8 g