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Serves 4 - 6
2 tbsp fresh lime juice
1 tbsp white wine vinegar
1 tbsp honey
½ small jalapeno, seeded, deveined and chopped
½ tsp fine grain sea salt
1 small garlic clove
½ tsp mustard
¼ cup extra virgin olive oil
2-3 big handfuls baby arugula (or other salad greens), well washed and dried
3 cups cooked black beans
¼ cup feta, crumbled
½ cup tomatoes, diced
1/3 cup grape tomatoes, halved
Dressing
Combine the lime juice, vinegar, honey, jalapeno, salt, garlic, and mustard and puree in a blender or food processor. Add the olive oil and puree until fully combined. Taste and add extra salt, honey or vinegar if needed and set aside.
Method
Toss the greens in a light coating of the dressing and arrange on a plate. Then toss the beans, tomatoes and half the amount of almonds with a generous splash of the dressing and arrange on top of the greens. Finish by sprinkling with the remaining almonds and crumbled feta cheese.
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