"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Mango-Black Bean Salad Recipe

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This recipe for Mango-Black Bean Salad, by , is from The Blood Sisters' Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosemarie Swalm

Category:
Category:

Ingredients:  
Ingredients:  
2 medium cans black beans
4 mangoes, peeled and diced
2 cups cooked corn kernels (from can or frozen)
1 cup minced parsley or cilantro
1 cup chopped scallions (red onion works)
2 red peppers, diced
1 cup olive oil
1/2 cup balsamic or wine vinegar

Directions:
Directions:
Open cans, drain beans, mix with vegetables. Combine oil and vinegar. Mix all together. Can be served with warmed tortillas.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes.
Personal Notes:
Personal Notes:
I find this serves way more than 4 people if you are serving it as a side salad.

 

 

 

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