Mango Bean Salad Recipe

The Farmer’s Market here in Guelph is great!  I try to go every week, often early in the morning to buy fresh local meat, cheese, fruits and vegetables, bread and the odd treat from the Mennonite Bakery or the Greek Cinnamon Bun “Guy” His perogies (tonight’s dinner) are also fab, but that’s another post all together!

This week, I brought home some Mango Salsa from “Meals that Heal” an organic alternative to modern “fast food” that offers simple and quick meals to go.  Wow – Was the salsa ever yum!  So, I am trying to figure out exactly how they made it, and also changing it up a bit to make it a salad instead of a salsa…frankly, I polished off the last of the container with a spoon, so I thought if a few extras were added, this would be a perfect salad instead.  Now, the measurements might be a little off, but if you are brave, you can play with them and perfect this salad to suit your own palette!  I made this last night to go with grilled chicken for dinner, and it turned out great!  Only problem, was I forgot to add the pineapple before I took this picture!!

Mango Bean Salad

2 Large Mangoes, diced

1 Cup Fresh pineapple, cut into small pieces

1 Cucumber, diced

1/2 Red Onion, diced

1 Red Pepper, chopped

1/2 Cup Fresh Cilantro Leaves, chopped

1 Can Black Beans, drained and rinsed

1 Can Chick Peas, drained and rinsed

4 Cloves Garlic, minced

2 TBSP Lemon Juice

1/2 tsp Red Chili Pepper Flakes

1/2 tsp Sea Salt

1/2 tsp Fresh Ground Pepper

Mix and marinate all ingredients together for several hours before you intend to serve.  A delicious accompaniment to a burger, seared chicken breast, or all by itself, with pita bread!