Mango-bean salad
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ingredients
handfuls of arugula pcs cleaned radicchio leaves taste with the tongue of the tuber to see if it is not bitter pcs bowl of cooked red beans 1 pcs red onion 1 pcs ripe not hard mangoes pcs lovage, basil or lemon balm with mint pcs sea salt and pepper from the maziarika
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Maybe an unusual combination for someone. Using red cooked beans with one of our best fruits -mango. However, mango has an amazing fresh flavor and the thickness of the bean is super suited to it. This salad is more of a “got in the fridge and what to do with it” tip than a quick digestion boosting meal, but it certainly won’t make you sick. I combined my favorite Italian ingredients – bitter radicchio ( red radicchio), parmesan, arugula and mango with beans and red onion. Instead of parmesan you can have dried ricotta or pecorino, or our real Slovak goat or sheep hard cheese. Mango can of course be replaced with yellow melon or green apple..and so on according to your imagination. You can add pips and grains. For example hemp. What gives the salad a long lasting residual flavor is the dressing 🙂
1.
Dressing: pour honest fragrant olive oil in a bowl and mix it with sesame oil. Add honey (you can also try elderflower syrup), lime juice or balsamic vinegar. If you have time, toast the white sesame seeds and sprinkle them on the salad before serving.
2.
Tear the lettuce leaves (do not cut or slice) into smaller pieces. Peel the mangoes (there are great tips on how to separate them from the stone on the internet, also videos). Cut the red onion into rounds or smaller cubes, depending on who likes it.
3.
To give the onions a milder flavor, marinate them in lime juice for a while. Add the beans and serve.
4.
Bring the dressing to the table separately, don’t add it to the salad earlier to keep the leaves crisp and crunchy. Each person pours his/her own topping.
5.
Serve the cheese – parmesan etc on a separate plate so it doesn’t get soaked in the vinaigrette with the salad. Only put it on the salad after it has been dressed, salted and seasoned and tossed with the herbs. Can you imagine more pieces of matzoh in it? 🙂
