Here's what I made...
This was FANTASTIC!!! I'm going to post the recipe here because summer is coming and this would be so great with just about anything (Chicken, Fish, Shrimp) off the grill!Black Bean, Mango and Tomato Salad
from the WW website
Makes 8-1/2 cup servings - 2 points per serving
1 large mango(es), diced, divided (about 1 3/4 cups)
3 tbsp fresh lime juice
3 tbsp water
2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp table salt
15 oz. can black beans, drained and rinsed
1 cup tomato(es) diced
1/2 cup sweet onions, diced
1/4 cup mint leaves, or cilantro, fresh, cut into thin slivers
I used cilantro this time. I'll definitely try mint sometime this summer.
1 tbsp canned jalapeno peppers, or fresh, minced
I used canned. Fresh would be great too.
In a large bowl, mash 1/4 cup of diced mango with a fork; whisk in lime juice, water, oil, cumin and salt.
My mangoes were plenty ripe but I still found it too difficult to mash them with a fork so I put all this in the blender and pureed it. Then poured this over all the other ingredients in a large bowl.
Add remaining diced mango, beans, tomato, onion, mint or cilantro and jalapeno to bowl; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day. Yields about 1/2 cup per serving.
Everyone loved this. I had two servings myself. Why not? It's only 2 points!
from the WW website
Makes 8-1/2 cup servings - 2 points per serving
1 large mango(es), diced, divided (about 1 3/4 cups)
3 tbsp fresh lime juice
3 tbsp water
2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp table salt
15 oz. can black beans, drained and rinsed
1 cup tomato(es) diced
1/2 cup sweet onions, diced
1/4 cup mint leaves, or cilantro, fresh, cut into thin slivers
I used cilantro this time. I'll definitely try mint sometime this summer.
1 tbsp canned jalapeno peppers, or fresh, minced
I used canned. Fresh would be great too.
In a large bowl, mash 1/4 cup of diced mango with a fork; whisk in lime juice, water, oil, cumin and salt.
My mangoes were plenty ripe but I still found it too difficult to mash them with a fork so I put all this in the blender and pureed it. Then poured this over all the other ingredients in a large bowl.
Add remaining diced mango, beans, tomato, onion, mint or cilantro and jalapeno to bowl; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day. Yields about 1/2 cup per serving.
Everyone loved this. I had two servings myself. Why not? It's only 2 points!
6 comments:
Oh, gosh that looks good. Definitely going in the file...
Yu-mmy. Can't wait to try this.
Finally put the Thai tuna wraps on my menu this week. The recipe I have is slightly different than yours. I will try the other one first (just because it was already printed...) and then try yours next week and compare.
That looks really good. I'm going to have to try it.
Delish!
That sounds really great! Will find it's way onto my menu as well.
It still just boggles my mind when I see you say "for the kids and the grandkids." Can't seem to wrap my brain around someone being 39 and a grandparent!!!! Your recipe looks yummy! xo *Mel
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