There’s a lot to love about summertime. There’s the hot days, warm nights, and easy-breezy lifestyle – not to mention flip flops are appropriate footwear for (almost) any occasion and sunscreen can dual as your “signature scent.”
When it comes to family meals during the summer months, no-cook recipes seem to rule since most of us will find any excuse to prevent our kitchen from transforming into a sauna. Keeping in season produce and pantry staples – such as canned beans – on hand makes whipping up summertime approved recipes easy as can be. One of the particularly wonderful things about canned beans is that they can dual as a vegetable offering fiber, vitamins, minerals, and phytochemicals in addition to plant-based protein. Research has also shown that regularly eating legumes – such as black beans, garbanzo beans, pinto beans, and kidney beans – can offer a variety of wonderful health benefits, including lower blood cholesterol levels, decreased body weight, and reduced rates of heart disease, hypertension, some types of cancer, and diabetes. Their health benefits, delicious taste, and versatility in recipes is why I aim to eat legumes everyday.
This salad makes a perfect potluck dish during hot summer days and nights, and it’s great as leftovers for lunch.
Black Bean, Mango & Jicama Salad with Honey Lime Vinaigrette
Packed with plant-based protein, fiber, vitamins, minerals and antioxidants, this flavorful, summery salad is one you’ll want to make all year-round.
Makes 6 servings
1 cup frozen corn, thawed
1 small (or ½ cup) red onion, chopped
½ large jicama, peeled, cut into matchsticks
1 (15 oz.) can S&W Black Beans, drained, rinsed
2 ripe mangos, peeled, chopped in ½inch pieces
¼ cup cilantro, chopped
1/3 cup cojita cheese, crumbled
¼ cup lime juice, freshly squeezed
¼ cup extra virgin olive oil
1 teaspoon cumin
2 tablespoons honey
salt and pepper, to taste
1. In a large mixing bowl, combine the corn, jicama, black beans, mango, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, cumin, honey, salt, and pepper.
3. Toss the dressing on the salad, and keep the salad chilled in the refrigerator until ready to serve.
4. Just prior to serving, top the salad with cojita cheese.
Nutrition information per serving:
330 calories, 12g fat, 2.5g saturated fat, 5mg cholesterol, 310mg sodium, 53g carbohydrates, 13g fiber, 26g sugar, 8g protein