Summer is definitely mango season here in South Florida. I find their rich sweet flavor, with at times a tart undertone, nothing short of tantalizing. Mangoes are one of my favorite fruits serving well in both sweet and savory dishes. Markets are currently filled with these juicy gems from late June through September and most often than not, can be found simply grown in someone’s backyard. Some people, like a few coworkers of mine, have so many that they don’t know what to do with them all and generously bring them into the office to share!
This throw-back recipe is from the summer of 2011. I cringe at times of my photos back then (though not great improvements as I’m still using my iPhone!) It’s been on my bucket list to purchase a nice camera and learn the art and skill of food photography. In the meantime, bare with me and trust that the recipes taste a lot better than the picture!
This was an easy adjustment to the original recipe; mostly in the dressing. Originally, the dressing was blended up separately using one mango and 1/4 cup of olive oil. It made more than enough dressing for the recipe and I recall that the dressing was thick and heavy. I removed the olive oil as I use very little oil in my recipes. If you use olive oil, I’d suggested adding about 1 tablespoon or so to your taste and if you really want two mangos in your salad, I’d suggest just dicing up a second one and fully enjoy the sweet taste!
Not being overloaded with a heavy dressing, the taste is light and flavorful. Having prepared salad/bean mixes ready to go in my refrigerator adds to the variety in my meals and makes pulling together a quick lunch so effortless. I have served this on top of a mixed green salad with diced avocado, alongside rice, in a wrap with a spread of hummus or just as is with some crackers to scoop – pictured are Trader Joe’s Gluten Free 3 Seed Crackers.
Black Bean and Mango Salad
2 14 oz cans black beans, rinsed and drained
2-3 garlic cloves, finely minced
2 scallions, thinly sliced including the green
1 ripe mango and its juice, peeled, pitted and chopped
3 tablespoons fresh lime juice (from about 2 -3 limes)
Optional to add at time of serving: diced tomato and/or diced avocado
Combine the ingredients in a large large bowl. Toss gently and season to taste with the salt and pepper. Best to make ahead of time to allow the flavors to blend. Serve at room temperature. Serves 4-6, makes about 4 cups.
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.