Black Bean Mango Salad

With the southwestern Ontario summer ending in yet another heat wave, mango with lime and cilantro seemed like the perfect combination to cool and refresh in this fast and simple no-fuss black bean salad. And it's as good as it looks.

Black Bean Mango Salad

Recipe by Lisa Turner Published on September 2, 2007 Fresh, cool and refreshing black bean, mango and cilantro salad with a zesty lime and tamari dressing Print this recipe Salad: 3/4 cups dried black beans (2 cups cooked or 1 19 oz can) 1 firm but ripe green mango, peeled, pitted and chopped 1/2 green bell pepper, seeded and cut into short narrow strips 1/2 red bell pepper, as above 1 large jalapeño, seeded and diced 2 scallions, thinly sliced, both green and white parts Dressing: 1/4 cup fresh lime juice 2 tablespoons olive oil 1 tablespoon tamari (soy) sauce 1/2 teaspoon dried red pepper flakes Garnish: 2 tablespoons fresh cilantro, chopped slices of lime Instructions: Rinse the beans and soak for 8 hours or overnight covered in water and with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, then immediately reduce the heat to low, cover, and simmer for 45 minutes or until the beans are tender but firm. Drain and set aside to cool at room temperature or in the refrigerator. When the beans have cooled, rinse under cold running water and drain. Add the beans and other salad ingredients to medium salad bowl and toss gently. Whisk together the dressing ingredients in a bowl. Pour over the salad and toss. Garnish with fresh cilantro and slices of lime. Makes 4 servings