It's summer salad time! Sure, technically it's not summer on the calendar yet, but I've always felt that when school is out summer is here. School ended last week for my oldest, and today he and his little brother are hanging around in their PJs while I work on writing my cookbook. I have to admit I did not miss packing a school lunch this morning. I was kind of running out of steam in the final days of school, and on his last day his sandwich was made with two hot dogs buns. Um, ya, not organized. Fortunately I got my act together over the weekend and prepared a lovely Father's Day family dinner with grilled marinated flank steak, Mediterranean pasta salad and this mango and black bean lentil salad.
This pretty summer side combines sweet chunks of juicy mango with protein-rich black beans and lentils, fresh mint leaves, dried cranberries and a flavourful vinaigrette to bring it all together. I love it when healthy and satisfying go hand in hand. Get the simple recipe below.
Mango & Black Bean Lentil Salad
Makes 8-10 side portions
1 1/2 cups (375 mL) diced mango
1 can (540 mL) black beans, drained and rinsed
1 can (540 mL) lentils, drained and rinsed
1/3 cup (75 mL) dried cranberries
15 fresh mint leaves
3 tbsp (50 mL) olive oil
2 tbsp (30 mL) cider vinegar
1 tbsp (15 mL) liquid honey
1 garlic clove, minced
1/4 tsp (1 mL) ground cumin
1/4 tsp (1 mL) ground cayenne
In a large salad bowl, combine the mango, black beans, lentils, cranberries and mint leaves. In a small container with a lid (a mason jar works well), combine the oil, vinegar, honey, garlic, cumin and cayenne and shake well. Pour the vinaigrette over the salad and toss to coat. Chill until ready to serve.
Which salads will be regulars at your table this summr?