Cucumber Mango and Kidney Bean Salad

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.

Cucumber Mango and Kidney Bean Salad

  Prepare time:
 Cook:
 Serves: 5

 Main Ingredients:

  •  mango
  •   kidney beans

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Prepared a vibrant, hearty, low fat, high fibre salad using kidney beans and ripe mango for lunch today. Simple salad with the perfect balance of sweet and tart flavors.

9 thoughts on “Cucumber Mango and Kidney Bean Salad

  1. yummy looking salad, every time I see lettuce or red pepper in your photos I run to Spencer and check all the freezers, but till date I have never been able to locate them…. ever.

  2. Hi Sailu
    first time here..lovely space with great recipes! salad looks fresh and colourful…I’ve posted very similar mango salad recipe too…in May

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