Epic summer salad

Ingredients

• 400g black beans, drained
• 2 large handfuls baby spinach leaves, roughly chopped
• 500g heritage tomatoes, chopped into large chunks
• ½ cucumber, halved lengthways, seeds scooped out and sliced on an angle
• 1 mango, peeled and chopped into chunks
• 1 large red onion, halved and finely sliced
• 6-8 radishes, sliced
• 2 avocados, peeled and sliced
• 100g feta, crumbled
• handful of herbs (reserved from the dressing)
• For the dressing
• large bunch mint
• small bunch coriander
• small bunch basil
• 1 fat green chilli, deseeded and chopped
• 1 small garlic clove
• 100ml extra virgin olive oil or rapeseed oil
• 2 limes, zested and juiced
• 2 tbsp white wine vinegar
• 2 tsp honey
• Make the dressing by blending all of the ingredients in a food processor (or very finely chop them), saving a few herb leaves for the salad. You can make the dressing up to 24 hrs before serving.