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Ingredients
- For the salad:
- 2 c. pinto beans
- 1 lg. red bell pepper, roasted, pelled, and cut into strips
- 1 yellow bell pepper. roasted, peeled, and cut into strips
- 2 scallions, including green parts, sliced thin
- 1 mango, peeled, cut from the pit, and cut into cubes
- Kernels cut from 1 ear fresh corn
- 1/2 bunch cilantro, stemmed and chopped
- 1 c. Mango Mojo
- For the Mango Mojo:
- 2 cloves garlic, minced
- 1 tsp. olive oil
- 1 tsp. ground cumin
- 1/2 c. fresh orange juice
- 1/4 c. fresh lime juice
- 1/2 mango, peeled and cut from pit
- 1/2 to 1 serraro or jalapeno pepper, seeded and minced
- sea salt to taste
Details
Servings 6
Preparation time 45mins
Cooking time 46mins
Adapted from millenniumrestaurant.com
Preparation
Step 1
In a medium saute pan, saute the garlic in the oil until fragrant - about 30 seconds. Add the cumin to the pan and remove from heat. In a blender, combine the garlic mixture with the remaining sauce ingredients until smooth.
Add the sauce to the rest of the salad ingredients in a large bowl and mix well. Serve chilled.
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