in.gredients

Recipe: Mango Black Bean Salad and Texraeli Salad

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From: Jenny Kutner

Notes:

Here are two super easy summer salad recipes that can feed someone for lunch for a whole business week. Both taste great served over spinach

Ingredients:

  • 2 small-medium ripe mangoes, cubed
  • 15 oz black beans (I usually use 1-2 cans, depending on how much I’m
  • trying to make, un-rinsed)
  • 1/2 c chopped red onion
  • 1/4 of a jalapeño, chopped
  • Chopped mint or cilantro, whichever you prefer, to taste
  • A few splashes of lime juice, to taste
  • Salt, to taste

Directions:

Put everything in a bowl and refrigerate. Mix with some spinach later or
maybe make a taco. This would probably be good with grilled chicken, too,
but I don’t mess around with that stuff.

Texraeli Salad (This is my Texan take on common Israeli Salad)

  • 4 large tomatoes, chopped as finely as possible
  • 2 cucumbers, also chopped as finely as possible
  • 1 red onion, diced
  • 1 radish, diced
  • Juice of 2 limes (or 3 if you like it tangy)
  • Plenty of salt
  • Plentier ground black pepper
  • 1 tbsp olive oil (eyeball it–you don’t need too much)
  • Parsley (I usually use flat-leaf)

Again, mix it all in a bowl and refrigerate. I usually also add some
halved cherry or grape tomatoes just for kicks. Eating this, especially
with spinach, will make you feel like you just did something good for your
body.

Written by cscdavis

January 1, 2012 at 9:00 am

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