Making optimum use of ripe home grown mangoes. Prepared a vibrant, hearty, low fat, high fibre salad using kidney beans and ripe mango for lunch. Simple salad with the perfect balance of sweet and tart flavors and makes a great side to complement most meals.
In a bowl, whisk 1/2 tbsp lemon juice, 1 tbsp olive oil, 1 chopped green chilli or jalapeno pepper, a tsp of chopped coriander leaves and 1/2 tbsp of honey. Add 1 peeled and cubed ripe mango, 1/2 cup cooked kidney beans or black beans, 1 sliced red bell pepper, 2 shallots, sliced, 1 cucumber, peeled and sliced into 1″ pieces and washed and torn lettuce. Toss well till combined with dressing. Serve chilled.
The post Cucumber Mango and Kidney Bean Salad appeared first on Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen.