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

Salad:

3/4 cups dried black beans
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 pepper, 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 or soy sauce
1/2 teaspoon red pepper flakes

Garnish:

2 tablespoons fresh cilantro, chopped
slices of lime

Soak the beans overnight covered in water and with a little yogurt whey or lemon juice added. Bring to a boil, then immediately reduce the heat to low and cover, letting simmer for about 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 well 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.

Serves 4.