Perfect as a side dish with lamb kebabs from the BBQ.
400g black beans, drained
2 large handfuls baby spinach leaves, roughly chopped
500g 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
100g feta, crumbled
handful of herbs, reserved from the dressing
For the dressing:
Large bunch mint
Small bunch coriander
Small bunch basil
1 large green chilli, deseeded and chopped
1 small garlic clove
100ml extra virgin olive oil
2 limes, zested and juiced
2 tbsp white wine vinegar
2 tsp honey
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 hours before serving.
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.