This light, fresh salad, which I based on a recipe sent to me by reader Kate, should most definitely be made in enormous batches and eaten straight from the refrigerator on hot summer nights. It also takes approximately five minutes to make, so we’re talking minimal kitchen time – and zero stove time – making it perfect for a steamy late-July dinner.
SUMMERY CANNELLINI BEAN & MANGO SALAD (serves 2 as a main course, but doubling up the amounts for the sake of leftovers would probably be a great idea):
What you need:
2 cans cannellini or garbanzo beans, drained and rinsed
1 ripe mango, diced (you can also substitute peaches, nectarines, or melon)
1 small handful fresh mint, chiffonaded
1 finely diced shallot
1/4 cup currants
A dash of cumin
The juice of 1 lemon
Olive oil
Sesame oil
Salt & pepper
What you do:
Just place first five ingredients in a large bowl and toss together with a little olive oil and sesame oil, a sprinkling of cumin, the lemon juice, and salt & pepper to taste (I finished the dish with a sprinkling of Cyprus Flake salt, which added a lovely, mild crunch).
More options for add-ins: Jalapenos (I mixed 1/2 tsp chopped jalapeno into Kendrick’s portion, and he loved it), basil, diced celery, peppers, crushed red pepper flakes.
