Quinoa and Black Beans Recipe. Southwestern Black Bean Salad. I love making this colorful, salad when the weather warms, it makes enough to feed a crowd and makes a great side dish or appetizer if served with chips.
It's also great as a topping for taco salads or served with grilled meat and fresh tortillas. And BONUS, this salad is low in saturated fat and loaded with antioxidants. A perfect summer side dish for grilled meat, fish or chicken. It's best when you use sweet fresh roasted corn, but if corn is not in season, frozen, thawed corn will work just fine in it's place. Makes about 6 1/2 cups. Mango slaw with cashews and mint. The inspiration for this slaw is a mango salad I order way too often from a local Thai place in hopes to offset the inevitable damage from the pad Thai I order with it.
It has strips of mango, slivers of red pepper, red onion and mint, large toasted cashews and a spicy dressing with a lot of lime in it. It’s always a surprise; sometimes the mango is underripe and sour (which I understand to be more traditional) and sometimes it’s sweet and almost overripe. The best part is that the salad tastes good no matter how the mango arrived that day. Of course, being me, I had to slaw it.