Thursday, September 13, 2012

Black Bean and Mango Salad

This tasty side dish is a staple in my house.  It will win over even the pickiest of husbands and kids! 

This recipe contains a balance of eye nutrients.  It is high in fiber, zeaxanthin, vitamin C and E.
Enjoy it on it’s own for lunch or as a side dish to cold-water fish or an omelet.

2 cups (1 can) black beans, rinsed 1 mango, chopped 1 orange pepper, chopped 1⁄2 red pepper, chopped
2 green onions, finely chopped Zest of 1 lime 3 tbsp fresh parsley or cilantro (1 1/2 tsp dried) Optional: 1 jalapeno pepper, chopped
3 tbsp olive oil 2 tbsp apple cider vinegar 1 tbsp limejuice 1 tsp Dijon mustard Salt & pepper
Directions 1. Toss ingredients of salad together in a medium sized bowl. 2. Mix dressing in a small bowl or jar until it has an even consistency. 3. Add dressing to salad. Cover and refrigerate for 1 hour or overnight.

Note:  If you like spicy dishes, add more jalapeno peppers. You can also add hot sauce or red chili pepper flakes to taste.

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