Name: Epic Summer Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Global
Ingredients: 400 g black beans (rinsed and drained); 2 handfuls baby spinach leaves (roughly chopped); 500 g heritage tomatoes (chopped chunky); 0.5 cucumber (halved lengthways, seeds scooped out, sliced on an angle); 1 mango (peeled and chopped into chunks); 1 large red onion (halved and sliced fine); 6 to 8 radishes (sliced thin); 2 ripe avocados (peeled and sliced just before tossing); 100 g feta cheese (crumbled); Handful fresh herbs (mint, coriander, and basil); 1 green chili (deseeded and chopped); 1 clove garlic (minced finely); 100 ml extra virgin olive oil or rapeseed oil (base for dressing); Zest and juice of 2 limes (to brighten the bowl); 2 tbsp white wine vinegar (adds good tang); 2 tsp honey (to balance flavors)

Description

A vibrant mix of black beans, fresh vegetables, and creamy avocado celebrating the best of summer produce.

Ingredients

Scale

400 g black beans (rinsed and drained)
2 handfuls baby spinach leaves (roughly chopped)
500 g heritage tomatoes (chopped chunky)
0.5 cucumber (halved lengthways, seeds scooped out, sliced on an angle)
1 mango (peeled and chopped into chunks)
1 large red onion (halved and sliced fine)
6 to 8 radishes (sliced thin)
2 ripe avocados (peeled and sliced just before tossing)
100 g feta cheese (crumbled)
Handful fresh herbs (mint, coriander, and basil)
1 green chili (deseeded and chopped)
1 clove garlic (minced finely)
100 ml extra virgin olive oil or rapeseed oil (base for dressing)
Zest and juice of 2 limes (to brighten the bowl)
2 tbsp white wine vinegar (adds good tang)
2 tsp honey (to balance flavors)

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Instructions

Rinse the black beans under cold water and drain well.
Chop the baby spinach leaves roughly and add them to a large mixing bowl.
Chop the heritage tomatoes into chunky pieces and add to the bowl.
Halve the cucumber lengthways, scoop out the seeds, and slice on an angle before adding it to the bowl.
Peel and chop the mango into chunks and add.
Halve the red onion, slice fine, and toss into the bowl.
Slice the radishes thin and add to the mixture.
Peel and slice the avocados, adding them just before tossing to prevent browning.
Crumble the feta cheese over the salad.
Chop the fresh herbs (mint, coriander, and basil) and incorporate them into the salad.
Deseed and chop the green chili, then sprinkle it over the top.
Mince the garlic finely and add to the salad mixture.
Combine the olive oil or rapeseed oil, lime zest, lime juice, white wine vinegar, and honey in a small bowl for the dressing. Whisk the dressing until well blended.
Drizzle the dressing over the salad and toss gently to combine.

Notes

Add avocados just before serving to prevent browning. Prepare the dressing just before serving for maximum freshness.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: Mixing
Cuisine: Global

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 8g
Sodium: 300mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 10g
Protein: 12g
Cholesterol: 15mg