As I was planning my menu for the week, I settled on some chicken tacos (which were fabulous by the way and I’ll be posting them in a couple of weeks for the Mystery Ingredient Club), and I needed a side dish. I was tired of my usual rice. I had a mango in the fridge and some beans in the freezer (I cook dried beans in the slow cooker and then freeze them in can size equivalent sizes in sandwich bags to use instead of canned beans) so I knew a black bean mango salad was in order.
I had a pretty good idea what I wanted to use, but I checked some of my books anyway to get some more ideas. In Mark Bittman’s Kitchen Express: 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less I found exactly what I was looking for. Do you have this book? I love it. Instead of recipes in a traditional format, they are in a paragraph form. Letting you sort of run the show. Sometimes he gives amounts on ingredients and sometimes he doesn’t. I love it because it allows you to play with the ingredients, adding more or less as you wish.
Black Bean and Mango Salad
Rinse and drain a can of black beans (or use a couple of cups of homemade beans) and combine with a diced mango, a chopped red bell pepper, two or three chopped scallions, and some fresh chile. Drizzle with olive oil, lime juice, salt and pepper. Toss with fresh chopped mint or cilantro and serve!
See what I mean? I love it. AND, I love this salad. It was fresh and light and the perfect accompaniment to the tacos.
This will be my entry for Foodie Friday at the every so lovely Rattlebridge Farm.