And then it was Summer! How did that happen so fast? Well the season for bbqs and chilling in the park is here and so is the time to make simple, no-cooking required, cheap food to bring with you.
Yesterday I brought this salad (which is also great as a chip dip) out to New Jersey where we feasted on watermelon, burgers, and ice cream cake! It is so fast and inexpensive to prepare but I got several compliments.
Really the ingredients speak for themselves and I just add everything to taste. Yesterday I used four cans of beans and then winged the rest (for me that means oodles of lime and cilantro and not as much mango.) Here are suggested amounts to get you started.
Black Bean Mango Salad
- 2 15 ounce can black beans, drained and rinsed
- 2 cups mango, diced
- 1/2 red onions, diced
- 1/4 cup cilantro leaves, chopped
- 1/2 cup fresh lime juice
- 1 tablespoon olive oil
- Salt to taste
1- Make sure you drain and rinse the beans in a colander.
2- Toss everything together and stir but be careful. It is nicer when the beans are whole and not smooshed.
3- Let it sit in the refrigerator for a while so the flavors mellow together. I personally think it is even better cold but it can be served room temp.
4- Serve as a side dish or with tortilla chips as a dip.
5- Could also be delicious on fish tacos or with grilled chicken and greens for a more substantial salad.
Lastly, I forgot to take a picture of the salad so I leave you with the view of the lake just down the block from my sister-in-law’s place in Jersey. May all our Summers be filled with swimming and good food!
Photo by Martin Olson