Black Bean Mango Salad

John McNamara requested this after I made it for the June membership meeting – which in case you did not attend- your loss – as the Wild Life Care Center presentation was fantastic- I thought I knew a lot about the critters you encounter in the yard – but learned a lot. Who knew that possums actually faint from fright- not because they are trying to trick you.

Anyway, as I told John, this is the basic outline for the recipe – you have to add or subtract ingredients to taste and how many you want to serve. I have just given the basic ingredient list – play with it till it tastes the way you like it. If you make too much – it does keep well for a few days- and you can eat it with everything. It might sound odd - but it is terrific with scrambled eggs - and with pork tenderloin, steak, chicken – whatever.

If you don't like mango - you can leave it out or add pineapple. 2 large cans black beans, rinsed and drained
2 mangos, or more, to taste, peeled and cubed (I make this a lot in the winter and use frozen mango – tastes the same and is already peeled for you!)
1 medium red onion – more or less- per your taste- chopped
1 or more red pepper – chopped
1 or more yellow pepper- chopped
8 oz. frozen yellow corn (or fresh from cob)
8 oz. frozen green peas
1-2 jalapeno peppers, seeded and chopped, to taste
Salt & pepper to taste
Cilantro, chopped, to taste

Defrost the peas and corn and cook in microwave about 2 minutes- you want them to still be a little crunchy. Drain well, add to bowl with rest of salad ingredients except cilantro.


Dressing

All measures are approximate- you will just have to see how it tastes to you

4-5 Tbs. lime juice
3-4 Tbs. balsamic vinegar
1/3 cup extra virgin olive oil
2 Tbs. honey
2 tsp. peeled, grated fresh ginger (I also buy the tubes of prepared ginger in the cold produce section of the grocery store next to the fresh herbs- last forever and tastes great)
1-2 garlic cloves, crushed
Salt & pepper
Dash or two – or more, hot pepper sauce

Whisk the dressing ingredients – taste for flavor and adjust if necessary. Add dressing to salad and toss to mix well. Best if made an hour or so ahead to let flavors settle. Add chopped cilantro just before serving and mix again.