Snicket Salad
Mangoes, black beans, celery, a little lime juice and a pinch of red pepper - and easy and delicious addition to any picnic.
This recipe was originally created for A Series of Unfortunate Cooking Lessons, based on the book series by Lemony Snicket. If you are the type of person who enjoys delicious food and interesting conversation, I suggest you cook the recipes I've created for this this series rather than reading the books, which are filled with badly-prepared food and unpleasant dining companions.
Serves 6 as a side dish.
Ingredients
Snicket Salad made in the Adventure Kitchen.
2 cups diced mangoes (1/2-inch pieces), fresh or frozen
1 15-oz can black beans, salted
1/2 cup small-diced celery or hearts of palm (about 2 stalks if using celery)
2 Tablespoons fresh lime juice
1 Tablespoon olive oil
Generous pinches of salt and pepper
Optional: a pinch of red pepper flakes
Instructions
1. Combine the mangoes, beans and celery in a large bowl.
2. Add the lime juice, olive oil, salt, pepper and red pepper flakes (if using) and toss to combine.
3. Allow the flavors to mingle for about 30 minutes - 1 hour before serving. Stir, adjust seasonings, and serve.