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Black Bean and Mango Salad |
Recipe courtesy of Leika Suzumura, PCC Cooks Instructor
Serves 6 | Start to finish: 20 minutes, plus chilling time
from Edible Seattle May/June 2009
All recipes for this class include price estimates; this particular salad has an average cost of $1.20 per serving. It’s a cheerful bargain, especially in midsummer.
2 cups cooked black beans, rinsed and drained
1/2 red onion, diced
1/2 cup finely chopped cilantro
1 cup diced fresh red bell pepper
1 1/2 cups chopped mango, fresh or frozen, thawed and drained
3 to 4 cloves garlic, minced 1 cup sweet corn, fresh or frozen and thawed
3 tablespoons fresh lime juice, plus more to taste
1 teaspoon salt, plus more to taste
In a large serving bowl, combine diced red onion, cilantro, peppers, mangos, and garlic. Add beans, corn, lime juice and salt. Mix until all ingredients are combined. Taste and adjust salt and/or lime juice to your preference. Serve cold.
Vegetarian ~ Vegan ~ Gluten-Free ~ 15 minutes or less
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