Fruity bean salad

Name: Fruity bean salad
Cook time: 1 h 15 min
Total time: 13 h 15 min
Yield: 4
Ingredients: 250 g dried black beans; 7-10 Tbsp salt, cayenne pepper; 150 g Couscous (instant); 1 ripe mango (about 450 g); 1 red pepper; 1 Onion; 2 Limes; 2 Organic limes; 7-10 Tbsp demerara sugar; 4 TABLESPOONS Olive oil; 1 collar Coriander

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

With vitamins from mango, lime and paprika, this salad really strengthens. Black beans and couscous are the satiating ingredients. Tip: Tinned beans make's also delicious and save one hour of preparation time and soaking.

COOK TIME
75 mins

TOTAL TIME
795 mins

Ingredients

Servings: 4

250 g dried black beans
7-10 Tbsp salt, cayenne pepper
150 g Couscous (instant)
1 ripe mango (about 450 g)
1 red pepper
1 Onion
2 Limes
2 Organic limes
7-10 Tbsp demerara sugar
4 TABLESPOONS Olive oil
1 collar Coriander

Directions

1
Soak the beans in plenty of water the day before. Rinse beans the next day. Cover and cook in plenty of boiling water for about 1 hour until they are soft. Drain the beans, rinse with cold water, drain and let them cool down.
2
Bring 200 ml salted water to the boil, stir in the couscous. Remove from the heat and let it swell for about 5 minutes. Loosen the couscous with a fork and let it cool down.
3
Peel the mango, remove the flesh from the stone and cut into cubes. Clean, wash and chop the peppers. Peel onion and cut into fine strips.
4
Wash and dry organic limes in hot water. Rub the skin off 1 organic lime, cut the other organic lime into slices. Squeeze 3 limes. Mix juice, peel, 2 teaspoons of sugar, salt and cayenne pepper, fold in the oil. Wash the coriander, shake dry and chop coarsely. Mix all ingredients and serve. Garnish with slices of lime. Roasted wheat tortillas taste great with it.