Making optimum use of ripe home grown mangoes. Prepared a vibrant, hearty, low fat, high fibre salad using kidney beans and ripe mango for lunch. Simple salad with the perfect balance of sweet and tart flavors and makes a great side to complement most meals.
In a bowl, whisk 1/2 tbsp lemon juice, 1 tbsp olive oil, 1 chopped green chilli or jalapeno pepper, a tsp of chopped coriander leaves and 1/2 tbsp of honey. Add 1 peeled and cubed ripe mango, 1/2 cup cooked kidney beans or black beans, 1 sliced red bell pepper, 2 shallots, sliced, 1 cucumber, peeled and sliced into 1″ pieces and washed and torn lettuce. Toss well till combined with dressing. Serve chilled.
