" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Mango Madness

Finally, warm weather is here!
If you are like me, the warmer weather gives me the desire to cook and eat lighter.

A great way to give a dish a summer flair is to add fruit. This salad is great on it's own as a light meal or a side dish . It is also wonderful spooned over chicken or fish and baked in the oven or wrapped in foil on the grill*. (as pictured below)

Southwest Mango & Black Bean Salad

  • 1 540ml can of black beans
  • 1 mango peeled, pit removed and diced.
  • 1/2 sweet red bell pepper diced
  • 2 green onions diced
  • 1/4 cup lime juice
  • 2tbsp Vegetable oil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp chili powder or southwest seasoning
  • 1Tbsp chopped fresh cilantro

Combine all in bowl and toss.
Chill in fridge for 30 min to allow flavors to blend.

* Option to add 1/4 cup of salsa to the mixture before spooning over chicken or fish for grilling or baking.

I made this last night and everyone was raving! Even the kids! I served it on Chicken breasts upon a bed of white rice.

Wine Suggestion:White Zinfandel Blush


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