MANGO, AVOCADO AND BLACK BEAN SALAD
{ SWEET MANGO, CREAMY AVOCADO AND HEARTY BLACK BEANS MAKE THIS A SUMMER SALAD WITH STYLE AND SUBSTANCE. LET’S MAKE THE MOST OF TROPICAL SUMMER PRODUCE AND PUT IT FRONT AND CENTER ON OUR PLATES! }
{ INGREDIENTS }
6 cups baby spinach leaves (or 6 very large handfuls)
1 medium mango (your favourite variety)
1 large avocado
1/2 medium red onion
400 gram tin black beans
FOR THE DRESSING
Juice of 1 lemon
1 tablespoon wholegrain/seeded mustard
1 tablespoon olive oil
1 tablespoon maple syrup
{ METHOD }
Place baby spinach leaves in a large bowl.
Peel and cube mango and avocado. Place both on top of baby spinach.
Slice onion into very thin pieces and add to the bowl.
Drain and thoroughly rinse black beans and add to the salad bowl.
Toss everything gently but thoroughly until well distributed.
To make dressing whisk everything together in a small jug. Pour over each serving just before eating to ensure that the salad doesn’t get soggy.
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