Perfect for BBQs, buffets, or as a light main dish. No cooking needed—just fresh, vibrant ingredients layered into one show-stopping salad. Pairs beautifully with lamb kebabs or grilled meats.
Ingredients
For the Salad:
400g black beans, drained
2 large handfuls baby spinach, roughly chopped
500g heritage tomatoes, cut into large chunks
½ cucumber, seeds removed and sliced on the diagonal
1 mango, peeled and cut into chunks
1 large red onion, halved and finely sliced
6–8 radishes, thinly sliced
2 avocados, peeled and sliced
100g feta, crumbled
Handful of fresh herbs (saved from dressing)
For the Dressing:
1 large bunch fresh mint
1 small bunch fresh coriander
1 small bunch fresh basil
1 fat green chilli, deseeded and chopped
1 small garlic clove
100ml extra virgin olive oil (or rapeseed oil)
Zest and juice of 2 limes
2 tbsp white wine vinegar
2 tsp honey
Instructions
1. Make the Dressing:
Add all dressing ingredients to a blender or food processor and blend until smooth. Alternatively, finely chop everything and mix well. Reserve a few herb leaves to garnish the salad. Dressing can be made up to 24 hours in advance.
2. Assemble the Salad:
Spread the black beans and spinach across a large serving platter. Layer on the tomatoes, cucumber, mango, red onion, and radishes. Toss gently with clean hands or salad tongs.
3. Finish & Serve:
Top the salad with sliced avocado, crumbled feta, and the reserved herbs. Serve with the dressing on the side.
- Nutrition Facts (per serving, approx.)
Calories: 360
Total Fat: 25g
• Saturated Fat: 6g
• Monounsaturated Fat: 13g
• Polyunsaturated Fat: 3gCholesterol: 15mg
Sodium: 320mg
Total Carbohydrates: 27g
• Dietary Fiber: 9g
• Sugars: 10gProtein: 9g
Vitamin A: 45% DV
Vitamin C: 70% DV
Calcium: 15% DV
Iron: 20% DV
Potassium: 900mg
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