Avocado And Mango Salad With Mozzarella Bread - cooking recipe

Ingredients

7 oz dried black beans
6-8 tbsp wine vinegar
2 tbsp honey
8 tbsp olive oil
2 None red onions, peeled and finely chopped
1 None mango, peeled, stoned and chopped
1 lb tomatoes, diced
2 oz baby spinach
1 None avocado, peeled, stoned and cubed
1 None baguette, cut in half lengthwise and then into chunks
4 oz mozzarella cheese, thinly sliced

Preparation

Boil the beans in plenty of water for about 2 1/2 hours until they're soft.
For the vinaigrette: whisk the vinegar and honey together and season to taste. Drizzle in 6 tbsp of oil and whisk vigorously. Drain the beans and allow them to cool. Then mix them with the onions, mango, tomato, spinach and avocado and toss the salad in the vinaigrette. Leave the salad to infuse for at least 15 mins.
Preheat the oven to 425\u00b0F. Brush the bread lightly with 2 tbsp of olive oil and spread the cheese over it. Put the bread on a baking sheet and bake it for about 10 mins. Serve with the salad.