Beans Salad with Mint Mango Dressing

Health food doesn’t have to taste like vitamin pills! I’ve always loved a good beans salad for it’s meaty texture. Not only it can be a filling, low calorie lunch but protein rich, too.

This delicious beans salad is my new favourite for a side with some grilled kebabs or steak. Stir in some pasta to make a complete meal in one plate and, if you are super hungry, top it with some boiled or poached egg…yum!

The mint mango dressing is a delightfully easy, low calorie choice instead of creamy, cheesy options, and it tastes and smells heavenly.

1+1/2 cup boiled or canned kidney beans
1 cup French beans
1 green bell pepper
2 green chilli peppers
1/2 head iceberg lettuce
1/2 raw mango, diced1/2 raw mango, diced
2 tablespoons olive oil

1 raw mango, peeled
2 garlic cloves
a handful fresh mint leaves
a bunch fresh coriander
1/2 onion, peeled
1/2 teaspoon salt
1/2 teaspoon pepper

Roughly tear iceberg leaves, rinse and pat dry on a kitchen towel. Spread in the serving bowl or plate.

Trim French beans at both ends, thinly slice bell peppers and chilli peppers.

Heat oil in a frying pan. Sauté kidney beans, French beans, bell peppers and chillies till all the vegetables are tender but still firm.

Remove from the heat, toss with diced raw mango chunks in a bowl.

Add all the ingredients of dressing to a food processor and whiz till smooth.

Add this dressing to the salad bowl, toss thoroughly.

Serve the salad warm or chilled over iceberg leaves.

Serves 2.