Ingredients
420g can no-added-salt black beans, rinsed, drained
100g baby spinach leaves, roughly chopped
1 Lebanese cucumber, halved lengthways, seeds scooped out, sliced on an angle
400g tomatoes, chopped into large chunks
1 small mango, peeled, chopped into chunks
1 large red onion, halved, finely sliced
8 radishes, thinly sliced
1 avocado, peeled, sliced
60g reduced-fat feta, crumbled
Handful of herbs (reserved from the dressing)
Dressing
1 small bunch mint
1 small bunch coriander
1 small bunch of basil
1 long green chilli, deseeded, chopped
1 small clove garlic
30ml extra virgin olive oil
Zest and juice of 2 limes
2 Tbsp water
2 Tbsp white wine vinegar
2 tsp honey
Method
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For dressing, put all ingredients (leaving a few herbs for the salad) in the bowl of a food processor. Blend until well combined.
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Scatter beans and spinach over a large platter. Arrange cucumber, tomato, mango, onion and radish on top and gently toss together with your hands. To serve, top the salad with the avocado, feta and herbs, and serve the dressing on the side.
SERVING SUGGESTION:
Serve with sticky jerk lamb kebabs
This recipe is from Diabetic Living
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