Ingredients
- 1 15-oz can black beans, drained
- 2 large handfuls baby spinach leaves, roughly chopped
- 2 cups 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
- ½ cup feta, crumbled
- handful of herbs (reserved from the dressing)
- ingredients for the dressing
- large bunch mint
- small bunch coriander
- small bunch basil
- 1 green chili pepper, deseeded and chopped
- 1 small garlic clove
- ½ cup extra virgin olive oil or rapeseed oil
- 2 limes, zested and juiced
- 2 tbsp white wine vinegar
- 2 tsp honey
Nutrition Facts
Per serving
Calories
650
Protein
15.0g
Carbs
45.0g
Fats
48.0g
Directions
PREPARATION:
Blend all of the ingredients for the dressing in a food processor, saving a few herb leaves for the salad.
Put beans, spinach, tomatoes, cucumber, mango, onion, and radishes in a large salad bowl and toss.
Top the salad with the avocados, feta and herbs, and serve the dressing on the side.
Blend all of the ingredients for the dressing in a food processor, saving a few herb leaves for the salad.
Put beans, spinach, tomatoes, cucumber, mango, onion, and radishes in a large salad bowl and toss.
Top the salad with the avocados, feta and herbs, and serve the dressing on the side.