Dr Fuhrman
Recipe of the Month
Black Bean Mango Salad
2 ears of organic corn, husked or 1 cup frozen corn, thawed
2 mangos, peeled, pitted and diced
2 tablespoons chopped fresh cilantro
4 green onions, thinly sliced
1 medium red bell pepper, seeded and chopped
3 cups cooked black beans or 2 (15 ounce) cans no-or-low salt black beans drained and rinsed
3 tablespoons fresh lime juice
1 teaspoon minced fresh garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
dash chili powder
9 cups chopped romaine lettuce
Instructions:
If using fresh corn on the cob, steam for 7 minutes or until tender, drain, cool and cut kernels off the cob, cutting close to the cob.
Mix all the ingredients, except the lettuce in a bowl. Let stand for at least 15 minutes. Serve on top of the lettuce.
The vegetable mixture without the mango can be made a day ahead and refrigerated. Add the mango and a splash of lime juice just before serving.