Mango Squared Salad

Salad

• 120 - 220g (1 2/3 - 3 1/4 cups)

  Lettuce, such as red-leaf, iceberg, or romaine

• 200g (1 mango)

  Mango

  Mango is used twice in this recipe for a total of 300g (~1 1/2 mangoes)
• 160 - 200g (3/4 - 1 1/4 cups) , dried

  OR 320 - 400g (1 2/3 - 2 cups) , canned

  Kidney beans

• 200g (5/8 cucumber)

  Cucumber

• 200g (2 bell peppers)

  Bell peppers

• 100g (3/4 onion)

  Onion, such as red onion

Herbs and toppings

• 60g (8 olives)

  Pitted Kalamata olives

  To taste
• A few sprigs

  Fresh cilantro (aka coriander)

  To taste

Dressing

• 100g (1/2 mango)

  Mango

  Mango is used twice in this recipe for a total of 300g (~1 1/2 mangoes)
• 80mL (2 1/2 juiced limes)

  Lime Juice

• 45mL (3 tablespoons)

  Apple cider vinegar

• 1 clove

  Garlic

• 1/2 teaspoon

  Ground cumin

  To taste
• 1/2 teaspoon

  Ground coriander

  To taste
• 1/4 teaspoon

  Ground turmeric

  To taste
• Dash of salt

  To taste
• Dash of pepper

  To taste

Dressing

1. 1

   Add the mango for the dressing, lime juice, apple cider vinegar, garlic, and spices to a blender and puree until creamy.

Salad

1. 2

   Wash the mango for the salad, vegetables and herbs.

1. 3

   Prepare the kidney beans if cooking from dry. I soak them for 4-8 hours, then cook them in the instant pot on high pressure for 20 minutes. Or open the can and rinse the beans.

1. 4

   Chop the mango, cucumber, peppers and onion up. I tend to cut the cucumber quite thin, and the peppers and onions small. I cut the mango in thin slices. Cut the lettuce finely.

1. 5

   Layer your ingredients, or mix them all together. I like to layer them, starting with the greens, then the cucumber, peppers, beans, onion, and mango on top.

1. 6

   Add the dressing, cilantro, and olives just before serving.