Mango Mint Salad

Mango Mint Salad

May brings hot days in Georgia. Days that demand dishes that won’t heat up the kitchen. This salad is a quick and easy cool salad, perfect for lunch or dinner on a hot day!

The salad is dressed simply without using any added sugar or fat. The quinoa and black beans contain the healthy fats necessary for absorption of fat soluble vitamins and the lime juice provides a subtle sweetness.

While this version is meatless and vegan, you can easily change it up by adding cooked chopped meat or fish, or cheese. If you have differing food needs in your family, serve the base salad along with plates of cooked chicken, marinated tofu cubes and a flavorful cheese, like feta or manchego. People can then dress their own salad accordingly. Serve with dinner rolls or flatbread to make it a meal.

Mango Mint Salad

2 cups cooked and cooled quinoa

1 cup cooked and cooled black beans (rinse and drain if using canned)

1 cup fresh unripe mango cubes*

1 cup seeded chopped cucumber

1 cup chopped red or orange sweet pepper

1/4 cup finely chopped Vidalia or other sweet onion

1/4 cup seeded and finely diced jalapeno pepper

2 tablespoons freshly squeezed lime juice

1/2 teaspoon lime zest

salt and pepper to taste (pinch at a time)

1-2 teaspoons freshly minced mint & basil or cilantro

Toss all ingredients together and serve. Garnish with whole mint and basil leaves, if desired. Serves 3-4.

If serving this for a meal, line a platter with lettuce leaves, or undressed coleslaw mix and pile the salad on top, garnish with lime wedges, whole mint and basil.

*Use unripe mango for this salad, the tartness nicely complements the flavors in the salad.