Mango Salad

1/2 Cup Red Kidney / Cannellini Beans, Cooked

Overnight soak the beans in water. Cook the beans in water with 1/2 Tsp of Salt for 3 whistles.

Mango Vinaigrette

1/4 Cup Fresh Mango, Chopped
1/3 Cup Orange Juice, Fresh
2 Tbsp Olive Oil
2 Tsp Mustard Powder or Grainy Dijon Mustard
1/2 Tsp Salt
1/4 Tsp Black Pepper

Blend 1/4 Cup mango, orange juice, olive oil, mustard, salt and pepper.

Yields: 9 Tbsp.

Salad

4 Cup Romaine Lettuce, Shredded
1 Cup Red Cabbage, Shredded
1 Cup Sliced Scallions, Sliced
1 and 1/2 Cup Mango, Chopped

2/3 Cup Red Kidney / Cannellini Beans, Cooked
1/4 Cup Pine Nuts, Toasted

In a large bowl, combine lettuce, cabbage, scallions, beans, remaining mango and pine nuts.

Toss gently.

Add 2 Tbsp Mango Vinaigrette / serving and toss just before serving.

Serves: 2
Taste Note: Tastes AWESOME and Colorful filling Salad
Source: womenshealthmag