Black Beans and Mango Salad

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
(Serves four)

Ingredients:
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.

Preparation:
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.

Spinach, Cherry Tomatoes, and Black Beans Salad

These days, even more than ever, I am into salads . Maybe because we had no winter this year, spring is already in full bloom and on hot days salads taste best. I always loved them. They are my favorite lunch--easy to assemble with no strict rules to follow and a welcome scope for experimenting. And on top of that the next day I still weight the same if not less.

Today, I prepared spinach, cherry tomatoes, and black beans salad. I often make it for weekend brunches when I have guests house. Everyone so far has enjoyed it very much, trying to guess what was so special about that salad beyond the basic ingredients that you could easily see. I think the secret of this salad is in its dressing which makes it taste unique. It is sweet and spicy and has a strong taste of onion and fresh coriander. It blends nicely with the taste of beans and fresh vegetables.

Because beans are rich in proteins, this salad can be the whole meal in itself or be served with bread and cold cuts.

Spinach, Cherry Tomatoes, and Black Beans Salad

Ingredients:
1/2 lb cherry tomatoes,
15.5 oz can of black or red beans,
5-6 oz bag of baby spinach,
1 medium red onion,
1/2 cup chopped fresh coriander,
1 garlic clove, chopped,
1 tbsp lemon juice,
1 tbsp white vinegar,
1 tsp brown sugar,
1 tbsp running honey,
1 tsp mustard,
3 tbsp olive oil,
1/4 tsp cayenne pepper,
salt and pepper to taste.

Preparation:
1. Open a can of beans and rinse them under the running cold water. Drain them on a colander and place it in a large bowl.
2. Cut cherry tomatoes in halves and add to the beans. Add baby spinach leaves and chopped onion.

3. To make a dressing, in a medium bowl mix together garlic, lemon juice, vinegar, sugar, honey, mustard, cayenne pepper, black pepper, salt and olive oil. Add chopped coriander and mix again.

Pour the dressing over the vegetables and mix everything gently together.