This recipe is very simple, healthy and flavorful, a different take on the ubiquitous Three Bean Salad (here is a great 3-Bean recipe). There is room to have a lot of fun with substitutions here: any cooked lentils can be used, for example – I choose green for color. Papaya or melon will work instead of mango, scallions or spring onions substitute for the red onion and garbanzo, adzuki or kidney beans can replace the black beans. I have also thrown in cucumber, corn, parsley and bulgur. It is a fun salad to bring to picnics or social meals – just refrigerate for 20 minutes and allow the salad will to get back to room temperature on your travels. Double the recipe and you will have a nice side dish for your lunch the following day!
Ingredients:
- 1/2 C Mango, chopped into small cubes
- 1 C Black beans (canned), rinsed and drained
- 1/2 C Red Bell Pepper, chopped same size as Mango
- 1/2 C Green Lentils (cooked)
- 1 Jalapeño pepper, seeded and chopped fine
- 1/4 C Red Onion, chopped fine
- 2 TB Cilantro (fresh), minced
- 2 TB Lime Juice, fresh squeezed
- 2 TB Orange Juice, fresh squeezed or purchased
- 1/2 tsp Salt
Preparation:
Mix ingredients well in serving bowl. Chill for 20 minutes and then bring to room temperature for 10 minutes before serving.
