Our relief society had a class last fall on using more beans in our cooking. I missed it, but the Relief Society President e-mailed some recipes to us. One of them is for a mango bean salad. I tried it the other night, to go with our chicken taquitos, and oh my GOSH. Amazing. It was so good that I had to give it an honorary shimmy.
Aaaand, it was eeeeeasy to make. I have to share it with you.
Mango Bean Salad
1 can black beans, drained and rinsed
1 can small red beans, drained and rinsed
1 can shoepeg corn (this just looks like smaller, whiter corn. I don't see why regular canned corn wouldn't work)
1 red pepper, minced
2 large semi-ripe mangos, chunked
1 small jalapeno pepper, minced
1 green onion, chopped
1/2 cup chopped, fresh cilantro
Dressing:
1 clove garlic, minced
2 limes, juiced (I just used bottled lime juice and guesstimated how much equals lime from two juices)
1/2 tsp. dijon mustard
1/4 tsp. salt
1 tsp. honey
1 T olive oil
Yummy! Thanks so much for sharing. I will be trying that salad this week!
ReplyDeleteYUM! thanks for sharing!! Man I am going to miss you!!!!
ReplyDeleteBlack beans=yum
ReplyDeleteMangos=yum
Cilantro=yum
I would love to try this, but I'm sure Pete and the kids would turn their noses up at it! Maybe I'll make it for some get-together this summer...if I become less anti-social, that is...