The best effect of the vegan revolution is that beans have a new found respect. I adore bean salads and this one is from California Sol Food from the Junior League of San Diego (2004). The mango is sensational with the tomato, beans, celery, and cucumber and it is easy to assemble.
- Serves 8
Ingredients
- 2 (15-ounce) cans black beans, drained and rinsed
- 2 (15-ounce) cans white beans (Great Northern or cannelloni), drained and rinsed
- 1 large mango, peeled and chopped
- 1 large cucumber, peeled, seeded, and chopped
- 2 stalks celery, chopped
Tomato Cilantro Dressing
- 3 oil-pack sun-dried tomatoes, finely chopped
- 2 plum tomatoes, seeds and finely chopped
- 1/4 cup chopped fresh cilantro
- 1 small shallot, minced
- 2 tablespoons white wine vinegar
- 1/2 cup mild olive oil
- Salt and freshly ground pepper to taste
Instructions
Combine the beans, mango, cucumber, and celery in a large salad bowl.
In a small bowl, combine the sun-dried tomatoes, fresh tomatoes, cilantro, shallot, and vinegar. Whisk in the olive oil with a fork. Season to taste.
Add the dressing to the beans and toss to evenly coat with an over sized spoon. Cover and let stand 30 minutes at room temperature to meld the flavors, or refrigerate up to 6 hours until serving and let stand to come to room temperature. Best eaten the day it is made.
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