Recipe: Calypso Bean Salad with Mango and Citrus
|
Amount |
Ingredient |
| 2 |
Cup(s) |
calypso beans cooked, cooled and drained |
| 1/4 |
Cup(s) |
julienne sun-dried tomatoes |
| 2 |
Tablespoon(s) |
ground cumin |
| 1 |
|
mango; ripe but firm, peeled and sliced |
| 1/2 |
Cup(s) |
cilantro leaves; lightly chopped |
| 1/4 |
Cup(s) |
extra virgin olive oil |
| 3 |
Tablespoon(s) |
honey |
| 1 |
|
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.
|
