White Bean Mango Salad with Honey Lime Dressing (SCD, GAPS, grain-free)
Recipe type: Salad
  • 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
  • juice of 1 lime
  • 1 tablespoon honey
  • ¼ cup extra virgin olive oil
  • sea salt and freshly ground pepper, to taste
  1. 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.
  2. Toss the salad ingredients together in a medium bowl. Pour the dressing over and toss again. Add salt and pepper to taste.
  3. NOTE: To cook navy beans, soak 1½ cups of dried beans in water for 24 hours. Drain beans and place in saucepan. Add water to cover about two inches above the beans. Bring to 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. (At this point, 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 hummus or add to soup.)
Recipe by my BIG FAT grain free life at https://mybigfatgrainfreelife.com/2011/08/white-bean-mango-salad-with-honey-lime-dressing.html