Here's the deal; I had to help Dennis make something to bring to Common Grounds for his day-long meditation retreat. There is a monk coming in tomorrow that is leading the group through meditation and the participants are encouraged to bring food to share with the monk. So, Dennis and I went to Fat Lorenzo's, ate way too much, and then went to Kowalski's and spent entirely too much on groceries. Then we went to his place and created a wonderful dish (I picked it out, oh yeah!) It's refreshing, and I would say, almost palate cleansing. I'm a huge fan of cilantro, so that could be why I liked this dish so much. Anyway, I don't know how mangos are supposed to be cut, so I think our dish kind of suffered there. Dennis thought pineapple would be good in it, I love pineapple, so I didn't dispute. I'd say we added about 2-3 cups of cubed fresh pineapple. And the olive oil kind of didn't go with the salad. Dennis recommends not adding it. So there! Try it out!
Black Bean and Mango Salad Recipe.
Ingredients:
1 15.8 ounce can black beans, drained and rinsed
2 cups mango, diced
1 cup sweet red bell pepper, diced
6 green onions, thinly sliced
1/4 cup cilantro leaves, chopped
1/4 cup fresh lime juice
1 tablespoon olive oil
1 seeded Jalapeno pepper, minced or hot sauce to taste
Salt to taste
Preparation:Combine all ingredients. Toss and serve.
Add fresh cut pineapple for a Dennis twist.
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