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Recipe: Calypso Bean Salad with Mango and Citrus




Amount Ingredient
Cup(s)  calypso beans cooked, cooled and drained 
1/4  Cup(s)  julienne sun-dried tomatoes
Tablespoon(s)  ground cumin
  mango; ripe but firm, peeled and sliced 
1/2  Cup(s)  cilantro leaves; lightly chopped 
1/4  Cup(s)  extra virgin olive oil 
Tablespoon(s)  honey 
  lemon; juice only 

    Directions:

    Place all ingredients in an appropriately sized bowl and mix gently but thoroughly. Adjust seasonings, place in a serving dish and serve.

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