Black bean, mango and feta summer salad
Chef DefneKitchen Studio chef · October 17, 2026A big platter salad of black beans, tomatoes, mango, avocado and feta, served with a lime, chilli and fresh herb dressing. Nothing needs cooking.
10 minPrep
—Cook
6Servings
392 kcalCalories
Calories are an AI estimate, for information only.
Ingredients · 19
6 servingsTap what you already have; add the rest to your list in the app with one tap.
- Black beansDrained400 g
- Baby spinach (large handfuls)Roughly chopped2
- Heritage tomatoesCut into large chunks500 g
- CucumberDeseeded, sliced½
- MangoPeeled, cut into chunks1
- Large red onionFinely sliced1
- RadishesSliced6
- AvocadosPeeled, sliced2
- FetaCrumbled100 g
- Reserved herb leaves
- Mint1 bunch
- Coriander1 bunch
- Basil1 bunch
- Fat green chilliDeseeded, chopped1
- Small garlic clove1
- Extra virgin olive oil (or rapeseed oil)100 ml
- LimesZested and juiced2
- White wine vinegar2 tbsp
- Honey2 tsp
Method · 3 steps
- 1
Put all the dressing ingredients into a blender (or chop them very finely by hand), reserving a few herb leaves to use in the salad. The dressing can be made up to 24 hrs ahead.
- 2
Spread the beans and spinach across a big platter. Arrange the tomatoes, mango, cucumber, radishes and onion over the top and mix lightly with your hands.
- 3
Finish with the avocado, feta and reserved herbs, and bring the dressing to the table in a jug.
