Friday, July 31, 2015

Caribbean Black Bean Corn Mango Salad

Summer for me is synonymous with salads. Being that it is so hot, one doesn't feel like either cooking hot food or eating hot food. Salads are cooling and easy to rustle up. They are also perfect for picnics and lunches. It also contributes towards the much needed vegetables during barbecues!

Here is a salad that holds itself well if you are traveling. You can also make it ahead of time if you are having a party. It is simple and easy to make and appeals to even those who don't like the regular green salads.This recipe is from my sister-in-law, Sucheta Pai. Angie and my friends at Fiesta Friday, do let me know your thoughts on this salad. I am sure you guys will enjoy this in this heat wave that we are experiencing right now! Loretta@Safari of the mind and Jess@ Cooking is my sport are co-hosting this week's Fiesta!

Announcement: I am calling for guest posts from all my fellow bloggers out there to be posted during the end of August and Fall. I am currently going through some big life event changes and will not have too much time to write posts. I would however like to keep my blog active. That is why I am inviting guest posts. The criteria for these posts is that they should go along the theme of my blog which means it has to be simple, easy to make and healthy. No calorie laden recipes, no meat recipes please. If anyone is interested please email me at All recipes will be posted in the order that I receive them. 

Servings: 6-8


Black beans: One 8oz can
Whole kernel corn: One 8 oz can
Mango: 1 medium-sized, slightly ripe, peeled and diced.
Red bell pepper: 1/2 medium sized one, diced small.
Green bell pepper: 1/2 medium- sized one, diced small.
Yellow/orange bell pepper: 1/2 medium-sized one, diced small.
Scallions ( spring onion):3-4 nos, chopped fine
Onion: 1 small, diced.( I used white oinion, any onion can be used)
Black pepper powder: 1/2 tsp, freshly ground.
Salt: to taste
Lemon juice:2 tbsp ( from one medium sized lemon)
Olive oil:6 tbsp
Hot sauce: 1/2 tsp
Honey: 1/4 tsp
Cilantro, chopped: 2 tbsp
Toasted walnut pieces:2 tbsp ( optional) for garnish.


Rinse the beans and corn thoroughly and drain it completely. Take this in a salad bowl. To this add the chopped peppers,chopped onion, scallions, mango pieces, cilantro( coriander leaves) and mix well.

Add the salt , pepper , hot sauce, honey olive oil and lemon juice to a small jar and shake well.Add this to the above bowl and toss so that the ingredients are all well mixed. 

Garnish with chopped toasted walnut pieces.

Serve cold. Keep refrigerated until ready to serve.

You will definitely go back for more!!


Cooking made easy:

One of the tricks to ensure well cooked tender beans is to soak it for atleast 6-8 hours in water with a pinch of baking soda and then cook them.

Tip for healthy living:

Here is one of the easy home remedies purported to cure dandruff: apply lime/lemon juice to the scalp. Leave it for 15minutes-20 minutes and rinse thoroughly. Do this at least once a week for 2-4 weeks.

Food for thought:

Idealism increases in direct proportion to one's distance from the problem. John Galsworthy