This is your new Summer Pot Luck salad!
Serves 6
Ingredients:
1 14-oz can low sodium black beans, drained
2 large handfuls baby spinach leaves, roughly chopped
2 large 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
¼ cup feta, crumbled
handful of herbs (reserved from the dressing)
For the dressing:
large bunch mint
small bunch coriander
small bunch basil
1 fat green chili pepper, deseeded and chopped
1 small garlic clove
6 TB olive oil
2 limes, zested and juiced
2 TB white wine vinegar
2 tsp honey
Directions:
Step 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.
Step 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.
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