Epic summer salad recipe | Good Food

Epic summer salad served in a large bowl

400g black beans
drained
2 large handfuls baby spinach leaves
roughly chopped
500g heritage 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 fat green chilli
deseeded and chopped
1 small garlic clove
100ml extra virgin olive oil
or rapeseed oil
2 limes
zested and juiced
2 tbsp white wine vinegar
2 tsp honey

Method

step 1
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 hrs before serving.
step 2
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.