Monday, April 19, 2010
Mango and Black Bean Salad
Looking for quick and tasty lunches that are also filling is a constant mission of mine. Bo is fine with the same few dishes in rotation, but I think it is nice to be creative from time to time.
Mango and Black Bean Salad served as a nice diversion from the usual green salad with beans or chicken. It is nutritious and quick, keeps well, possibly even tasting better with age. Served over torn greens or on a bed of rice it is a complete meal in a dish.
Well, as I ease back into the land of the kitchen by doing some meal-planning, I notice there has been a change in the weather. I see changes ahead in the foods we eat! Stay tuned!
Mango and Black Bean Salad (Adapted from Daisy Martinez)
1/4 cup extra-virgin olive oil
2 tablespoons cider vinegar
1/4 cup freshly chopped cilantro leaves
Kosher or fine sea salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1/2 mango, peeled, flesh removed from the pit and cut into 1/2-inch dice (1 generous cup)
1 large green apple -- not-peeled, and cut into 1/2-inch dice
1/2 small red onion, cut in 1/2, then into thin slivers (about 1/4 cup)
Whisk the olive oil, vinegar, and cilantro together in a large bowl until blended. Season lightly with salt and pepper. Add the beans, mango, jicama, and onion and toss gently to coat with the dressing. Season with salt and pepper, to taste. Serve right away or let stand at room temperature for up to 30 minutes. Toss and check the seasoning before serving.