I recently did a post about my veganism, and received a few requests for recipes for some great vegan food. This delicious and so simple salad is perfect for summer when hot food just doesn't sound appealing.
Tropical Black Bean Salad With Mango
3 cups cooked or 2 (15.5 ounce) cans black beans (drain and rinse)
1 ripe mango, peeled, cored and cut into 1/2 inch dice
1/2 cup chopped red bell pepper
1/4 cup minced red onion
1/4 cup minced fresh cilantro
1 jalapeno, seeded and minced (optional)
3 Tbsp grapeseed oil
2 Tbsp fresh lime juice
2 tsp agave nectar
1/4 tsp salt
1/8 tsp ground cayenne
In a large bowl, combine the beans, mango, bell pepper, onion, cilantro, and jalapeno if using, and set aside.
In a small bowl, whisk together the oil, lime juice, agave nectar, salt and cayenne. Pour the dressing over the salad and mix well. Refrigerate for 20 minutes and serve. To make the salad a main dish you can add 2 or 3 cups of cooked long~grain brown rice.
This recipe is from ROBIN ROBERTSON'S fabulous vegan cookbook
1,000 VEGAN RECIPES
available at bookstores and amazon.com.