Mango-Lime Bean Salad
Cindy Spading
Ingredients:
½ cup diced sweet onion
1-15-oz can cannellini beans, drained
¼ cup chopped fresh cilantro or parsley
Juice and zest of 1 juicy lime
1 tablespoon oil of your choice (optional)
1 large or 2 small mangos, cubed (about 2 cups cubed) (can use frozen)
6-8 cups of lettuce of your choice
Instructions:
Combine dressing ingredients in a large salad bowl.
Stir and allow to marinade while preparing other ingredients.
Cut mangos into small cubes. Chop lettuce.
Add dressing to mango and lettuce. Can be served as a meal or side salad.
I want to share two of my favorite summertime recipes. Both recipes were adapted from the book "Prevent and Reverse Heart Disease" by Caldwell B. Esselstyn Jr., M.D.
The “secret” ingredient in these recipes that causes a taste explosion is the lime juice and zest. I highly recommend purchasing a microplane zester that has fine teeth that removes only the outer-most flavorful layer of citrus fruits, leaving the pith behind.
Zest is a great way to add flavor without adding salt. Once you get used to using a microplane, you will realize you can add zest not only to salads, but to baked goods, oatmeal, sauces, dip, yogurt, etc.