This show-stopper will take centre stage on Christmas day and pairs well with sticky jerk lamb kebabs.

Looking for more summer salads?

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

For dressing, put all ingredients (leaving a few herbs for the salad) in the bowl of a food processor. Blend until well combined.

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.

This recipe is from Diabetic Living

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Ingredients

Method

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