1 mango peeled and diced (mango not too soft)
1 organic* red pepper cleaned and diced
1 green zebra tomato (for tangy flavor) cubed
3 stalks of scallions, sliced
1/2 cup of organic* cilantro
1 1/2 cups of black beans, soaked and cooked
1/2 cup of quinoa
For the vinaigrette:
1 TBS olive oil (or linseed oil)
1 TBS apple cider vinegar
1 TBS lemon juice
1/4 tsp sea salt
1/2 tsp ground pepper
1 tsp salt free spice (such as Mrs. Dash or Spike)
Optional, adding a jalapeno pepper or using peaches instead of mangoes.
Soak beans overnight or for at least 4 hours, change water and cook until tender, drain and let cool.
Cook the quinoa for abt. 10 minutes, or until cooked but not soggy, drain thoroughly and let cool down.
Mix all the chopped vegetable ingredients. Prepare the vinaigrette and mix with the vegetables. Blend in the beans and quinoa and let it cool in the refrigerator for about half an hour. ©Mighty Forks 2011
*Recommended to buy organic, as the conventional fruit or vegetable is either on the ‘dirty dozen’ list. http://www.ewg.org/foodnews/summary/ or tested for high exposure to pesticides.