Mango Avocado Salad

Salad

• 200g (1 1/4 cups) , dried

  OR 480g (2 cups) canned

  Black beans

• 200g (2 1/3 cups)

  Mixed greens

• 120g (6 handfuls of rocket)

  Rocket (arugula)

• 200g (1 mango)

  Mango

• 160g (2 peppers)

  Bell peppers

• 80g (2/3 onion)

  Onion

• 200g (12 cherry tomatoes)

  Tomatoes

• 120g (3/4 cup)

  Corn

• 2 sprigs

  Fresh cilantro (aka coriander)

Dressing

• 160mL (5 1/2 juiced limes)

  Lime Juice

• 1 clove

  Garlic

• 1/2 pinch

  Chili flakes

  To taste

The beans

1. 1

   If you are making your own beans from dry, you can do that the day before, or set those going first. Once they are done, give them time to cool or rinse with cold water before using in the salad (so they don't make the greens wilt). If you are using canned beans, drain and rinse them.

The dressing

1. 2

   In a small jar or bowl, mix the lime juice, minced garlic, and chili flakes. Add salt and pepper to taste. Stir to combine.

Assemble the salad

1. 3

   Wash all produce. Chop everything in your preferred size/style. I like to chop everything pretty small as I find the flavours come together better.

1. 4

   Put everything together in a large salad bowl, or if you like to layer individual portions, I suggest mixed greens, rocket, black beans, tomatoes, bell peppers, red onion, mango, and avocado.

1. 5

   Once you are ready to eat, drizzle the lime dressing over the salad. Top with freshly chopped cilantro. Enjoy!