It’s hot outside, and this salad will hit the spot with juicy mangoes and creamy avocado!

**prep time** 10 mins
total time 20 mins
**serves** 4

When I think about creating a salad, I always like to have a few star ingredients that make it enticing. In this case it’s the mango and avocado that create an explosion of flavour and texture in your mouth on a warm summer’s day. I can think of nothing more delicious than enjoying this outside on a sunny day in the middle of summer, with a cold glass of water or lemonade at lunch time. The black beans make it filling, while the other ingredients bring everything together.

For this yummy salad you’ll need:

Iceberg lettuce
Mango
Avocados
Tomatoes
Black beans
Red onion
Coriander
Sumac
Lime
Red chilli flakes

This recipe also tastes great with the final addition of:

Tortilla chips (optional)
A few wedges of lime

It’s as simple as chopping everything up and adding into a large bowl. I do the same trick with avocado as I do with mango when chopping - slice inside the skin and then scoop out with a spoon! It makes life a lot easier and less messy. Make sure to drain and rinse your black beans as well.

Toss everything in a large bowl and drizzle with my mango chutney yoghurt dip.

INGREDIENTS

Half a small iceberg lettuce, shredded
1 mango, peeled and chopped
2 avocados, peeled, stone removed and chopped
100g tomatoes, cut into chunks
1 tin black beans, drained and rinsed
1 red onion, finely sliced
2 tbsp of coriander, finely chopped
1 tsp sumac
Zest & juice of 1 lime
Sprinkle of red chilli flakes to taste (optional)
Sea salt & black pepper

To serve

Tortilla chips (optional)
A few wedges of lime

METHOD

Combine all the salad ingredients in a large bowl.
Just before serving, top with tortilla chips and a few extra wedges of lime (optional)

notes

You can switch the black beans for other beans that you enjoy, such as chickpeas or butter beans for something different, if this salad makes it into a regular rotation!