Re: Black beans & mango salad

Hi, Auralie.

Your Thai friend sounds like a real find. Thai cuisine has got to be one of the world's best.

Our black bean and mango salad is very simple. The base is a 1 pound, 13 ounce can of Goya black beans that are thoroughly rinsed to get rid of the thick juice they are packed in. To that we add the diced flesh of at least two ripe [soft] mangos, a couple of bunches of chopped scallions, chopped red sweet pepper, and a couple of chopped jalapenos. Today, we added chopped cilantro. We tossed it in olive oil and balsamic vinegar.

These are the early season ingredients, and most of them will stay throughout the season, including the mangos as different cultivars become available in the market.

I've never tried it with any other major fruit, but I think it would be terrific with peaches instead of mangos.


On Saturday, June 19, 2004, at 07:50 PM, Aplfgcnys@aol.com wrote:

In a message dated 06/19/2004 7:21:06 PM Eastern Daylight Time,
jsinger@igc.org writes:
We had our first-of-the-season black bean and mango salad for dinner
this evening.
How do you make that - it sounds good. Our Thai friend who runs an upscale
Thai
restaurant brought us some nice mangoes - have no idea what kind but they're
good.
Of course we are just enjoying them straight. She serves mango and sticky
rice in her
restaurant, but didn't bring us any sticky rice.
Auralie

---------------------------------------------------------------------
Support hort.net -- join the hort.net fund drive!
http://www.hort.net/funds/


Island Jim
Southwest Florida
Zone 10
27.0 N, 82.4 W

---------------------------------------------------------------------
Support hort.net -- join the hort.net fund drive!
http://www.hort.net/funds/

Other Mailing lists | Author Index | Date Index | Subject Index | Thread Index