Avocado, Mango And Black Bean Salsa - cooking recipe

Ingredients

1/2 lb dried black beans
1/2 bunch fresh mint, finely chopped
1 clove garlic, peeled and finely diced
1 None red chili pepper, deseeded and cut into small rings
1 None lime, zested and juiced
6-8 tbsp olive oil
12-13 tbsp red wine vinegar
2 tbsp honey
2 None red onions, peeled and finely chopped
1 None mango, peeled, pitted and cut into cubes
1 lb tomatoes, cut into cubes
2 oz young spinach leaves
1 None avocado, peeled, stoned and cut into cubes
1 None baguette, cut in half lengthwise
1/4 lb mozzarella cheese, sliced

Preparation

Boil the beans in plenty of water for about 2 1/2 hours until soft, then drain and set aside to cool.
For the salsa, mix the mint, garlic, chili, lime zest and juice, and 4-5 tbsp of oil.
For the avocado and mango salad, whisk together the vinegar and honey. Gradually whisk in 6 tbsp oil and season. Toss with the onions, mango, tomatoes, spinach leaves, avocado and beans.
Preheat the oven to 425\u00b0F. Brush the baguette lightly with olive oil and spread the cheese slices on top then bake for about 10 mins. Serve the salad garnished with the salsa and baguette on the side.