White Bean Mango Salad with Honey Lime Dressing (SCD, GAPS, grain-free)
- Category: Salad
Ingredients
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- 2 cups cooked navy beans (see note below)
- 2 carrots, peeled and diced
- 1 ripe mango, diced
- 3 tablespoons red onion, finely diced
- handful of fresh cilantro, finely chopped
- 1 ripe Haas avocado, diced
Dressing Ingredients:
- juice of 1 lime
- 1 tablespoon honey
- 1/4 cup extra virgin olive oil
- sea salt and freshly ground pepper, to taste
Note: Canned Beans or Dried Beans
You can use canned navy beans if you prefer, just be sure to drain them from the can and give them a good rinse. Rinsing canned beans helps remove about 50% of the sodium.
If you want to cook dried beans, see the instructions below.
Instructions
- Make the dressing by whisking together the lime juice and honey. While whisking the mixture, slowly pour olive oil in a thin stream and continue mixing to emulsify.
- Toss the salad ingredients together in a medium bowl. Pour the dressing over and toss again. Add salt and pepper to taste.
Cooking Dried Beans
- Soak beans: Start by soaking 1 1/2 cups of dried beans in filtered water for 24 hours.
- Drain beans: Drain beans and rinse and then place in saucepan. Add water to cover about two inches above the beans.
- Cook beans: Bring the beans a boil an then reduce heat to medium-low. You want the beans to be on a low boil. Simmer 2 hours, or until beans are soft. Drain.
- Refrigerate beans: I usually refrigerate the beans to use in salad the next day. One-and-a-half cups of dried beans will probably yield more than 2 cups cooked, but I use the leftover beans to make more salad, use in white bean hummus or add to soup.