Summer salad
CATEGORIES
INGREDIENTS
  • Cooking Time: 0
  • Servings: 6
  • Preparation Time: 10
  • 400g black beans, drained
  • 2 large handfuls baby spinach leaves, roughly chopped
  • 500 g tomatoes, chopped into large chunks
  • ½ cucumber, sliced diagonally
  • 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 fat green chilli, de-seeded and chopped
  • 1 small garlic clove
  • 100 ml extra oil
  • 2 limes, zested and juiced
  • 2 tbsp white wine vinegar
  • 2 tsp honey
DIRECTIONS
  1. 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.
  2. 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
RECIPE BACKSTORY
The perfect salad for a bbq Submitted by: "Taylor"