Mango Black Bean Salad with Sesame Vinaigrette


Salads / Appetizers and Side Dishes

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4 portions
Metric Imperial

Ingredients

Dressing

  • 90 ml lime juice
  • 90 ml rice wine vinegar
  • 5 ml light sesame oil
  • 15 ml olive oil
  • 5 ml fish sauce (available in the Oriental section of your market)
  • 15-30 ml pure maple syrup from Canada
  • 10 ml minced fresh ginger

Salad

  • 720 ml cooked black beans; OR two 15 oz. cans or 425 g canned beans, rinsed and drained
  • 1 medium cucumber, peeled, seeded and sliced into ¼” slices
  • 1 mango, peeled, seeded and cut into ½” chunks
  • 3 thinly sliced scallions, white and green parts
  • 120 ml roughly chopped cilantro

Method

Dressing

In a small non-reactive bowl, whisk together lime juice, rice wine vinegar, sesame oil, olive oil, fish sauce and ginger. Taste and adjust seasonings with pure maple syrup as necessary. The amount used will vary from person to person. You’ll know when it’s perfect!

Salad

In a large non-reactive bowl, place black beans, cucumber, mango, scallions and cilantro. Pour dressing over salad, toss to coat well. Serve with cilantro sprigs and extra lime wedges.