Make the dressing first: In a small jar with a tight-fitting lid, combine the lime juice, olive oil, honey, cumin, salt, and pepper. Screw the lid on firmly and shake vigorously for about 15 seconds until the dressing looks emulsified and slightly thickened—it should smell bright and citrusy.

Prepare the vegetables: On a large cutting board, dice the red bell pepper into pieces about the same size as the mango cubes—aim for 1cm chunks. Finely dice the red onion until the pieces are small enough that they won’t overpower any single bite; you should see translucent white edges against the purple skin. Halve the cherry tomatoes.

Rinse and dry the black beans: Empty the tin of black beans into a fine-mesh sieve and rinse under cold running water until the water runs clear. Shake the sieve firmly to remove excess moisture—wet beans will water down the dressing. Let them sit in the sieve while you chop the herbs.

Combine the base ingredients: In a large salad bowl, add the diced bell pepper, red onion, cherry tomatoes, black beans, and chopped coriander. Pour about three-quarters of the dressing over the top and toss gently with salad servers until everything is evenly coated—you’ll see the vegetables glistening and the herbs distributed throughout.

Add the mango and avocado: Gently fold in the diced mango and avocado. Use a light hand here; you want the mango pieces to stay intact and the avocado cubes to remain separate rather than turning into a paste. The salad should look vibrant with orange, green, red, and black against the dark beans.

Finish and adjust: Drizzle the remaining dressing over the top and give one final gentle toss. Taste a small forkful—you’re looking for a balance of sweet mango, tangy lime, earthy cumin, and creamy avocado. Adjust salt or lime juice if needed. The finished salad should look glossy and smell fresh and zesty.

Rest before serving: Let the salad sit at room temperature for 5 minutes. This brief rest allows the flavours to meld—you’ll notice the dressing has soaked slightly into the beans and the mango releases a little juice, creating a natural sauce at the bottom of the bowl.