I am a “Salad Junkie “… can live on salads if someone will make them for me. Give me a filling, cool crunchy salad like the one I made for last night’s dinner and I am in ” Food Heaven”. Rich in antioxidants and high in fiber, this salad is bursting with nutrients, flavor and just plain decadence. It is so “Healthy” I had to create a food label just to prove it. I used ripe mangoes – my absolute favorite fruit in the world, but you can also use papaya or pineapple. Each gives it a unique flavor. Use any combination of beans. Rinse canned beans in cold water a couple of times to wash out the fluid it is preserved in. This will minimise to a large extent the heavy gassy feeling that beans sometimes leave in your stomach. Leave it in the fridge a couple of hours or overnight and it tastes even better …with all the flavors blending in. My recipe card is for 10-12 servings, but you can halve the quantities if you want to make a smaller portion. I make large quantities because I rarely have leftovers. The addition of the lemon juice and the salad dressing makes it a good picnic or barbecue salad. Want to spice it up a little more … add some crushed chili flakes to it. If you want to make a meal out of it, add some couscous to it and dig in.
Sharing my recipe card with you …. Click on the purple button to see it in action. Feel free to print, share the recipe card and *make * the salad. Enjoy 🙂
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Looks yummy and healthy.