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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
Instructions
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.
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