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Epic Summer Salad With Black Beans, Mango And Avocado taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Epic summer salad

This vibrant and refreshing summer salad combines perfectly cooked black beans, juicy heritage tomatoes, sweet mango, creamy avocado, and crisp veggies, tossed in a zesty lime dressing. Ideal for a light dinner or a bright BBQ side.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 350 kcal

Ingredients
  

Main 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 chilli 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 tablespoon white wine vinegar adds good tang
  • 2 teaspoon honey to balance flavors

Instructions
 

Instructions

  • Start by rinsing and draining the black beans. This step is kinda important to get rid of any residue or odd flavors.
  • Roughly chop those baby spinach leaves but keep 'em fresh and not too small.
    2 handfuls baby spinach leaves
  • Chop your heritage tomatoes into big juicy chunks so they don’t turn mushy too fast.
    500 g heritage tomatoes
  • Halve the cucumber lengthways, scoop out the seeds gently, and slice on the angle for that perfect crunch.
    0.5 cucumber
  • Peel and chop your mango into sweet chunks—a nice contrast to the rest of the salad.
    1 mango
  • Finely slice your red onion and radishes to add sharpness and crunch.
    1 large red onion, 6 to 8 radishes
  • Peel and slice your avocados right before assembling so they stay fresh and creamy.
    2 ripe avocados
  • In a big salad bowl, toss all these ingredients together gently along with the crumbled feta and handful of herbs. Toss lightly to keep the avocado from turning to mush.
    100 g feta cheese, handful fresh herbs, 2 handfuls baby spinach leaves, 500 g heritage tomatoes, 0.5 cucumber, 1 mango, 1 large red onion, 6 to 8 radishes, 2 ripe avocados

Notes

Use canned black beans for quick prep, slice avocados last minute to avoid browning, and keep dressing separate if storing leftovers to prevent sogginess.