Thursday, January 10, 2013
I am not sure where this recipe comes from, but I think I saw someone on tv, in one of the cooking programs, preparing something similar. I would guess it must have been either Giada De Laurentiis or Ina Garten (aka Barefoot Contessa) as I really watch only their programs.
I am not sure either if I remember correctly all the ingredients, but from my modest culinary experience I could imagine that such a combination of ingredients should be a great match. And it was.
This easy salad became a great hit in my house during the holidays season. Accompanied by slices of cold cuts it made a healthy and tasty lunch. Because of the ingredients it calls for it probably comes from the Mexican culinary tradition. Perhaps this is why this salad tastes particularly well with Mexican or Spanish chorizo.
Nutritious and rich in protein, thanks to the black beans, it is also fresh and crispy, thanks to the bell peppers, while the mango and lime juice make it at the same taste sweet and sour, and coriander adds an exotic twist. With so many different ingredients, it is also very colorful and visually attractive. This salad can be either a great lunch dish in itself or served to accompany grilled meats or fish.
Black Beans and Mango Salad
two 15-oz can of black beans,
1 mango, ripe but not too soft,
1 small red bell pepper (I used yellow but red makes it even more appealing),
1/2 medium red onion, chopped into small pieces,
1/2 cup chopped fresh coriander (cilantro) leaves,
juice from one small lime,
3 tbsp extra virgin olive oil,
salt and freshly ground pepper to taste.
1. Rinse the beans, drain them on a colander and place them in a large bowl.
2. Cut the bell pepper into small cubes add to the beans. Follow with the chopped onion.
3. Peel of the mango and cut off thick slices from four sides. Then cut them into cubes the same size as bell pepper cubes.
4. Add to the bowl chopped coriander. Mix oil, lime juice salt and pepper to make a dressing, and pour it over the salad. Mix gently. Let it marinate for 10 minutes and serve.