Mango Lime Bean Salad*

contributed by Joe Adams, M.D.,    from Forks Over Knives (the book);  originally from Ann Crile Esselstyn:  'Prevent and Reverse Heart Disease'

Ann Esselstyn:  "It vanishes in a flash. It's our all-time favorite summer salad.  Make sure there is PLENTY of lime - it makes the difference!  This is also good as a salsa."  

Dr. Joe:  Fresh limes are best; use the juice and the pulp.  Occasionally too much zest can be bitter, which would ruin the dish.  Don't zest too deep, or to be on the safe side, don't zest at all.  A small lime yields about 3 TBSP of juice - if you want to cheat with bottled juice.  More would be OK too.

Serves 2:

1 mango, peeled and diced
One 15-oz can cannellini beans, drained and rinsed.   [one cup, a little less, also works; amount is not critical]
Red onion, diced, to taste (about a half an onion
Cilantro . . a lot  (1/2 cup or more!)
Zest of 1 lime
Juice of 1 juicy lime, squeezed.  

Combine all ingredients and serve in a bowl or on a bed of arugala or baby lettuce, or mache if you can find it.  

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Showing 6 reactions


commented 2012-05-20 23:04:50 -0400 · Flag
I make this now with cooked (frozen) corn either instead of the beans, or with them. The key is a lot of lime juice (preferably fresh). I make this often for company; it looks fancy, it’s a crowd-pleaser, and it’s one of my favorites. I no longer measure the ingredients – you’ll know how much is enough.
tagged this with Excellent 2012-04-30 22:10:19 -0400
commented 2012-04-30 20:35:03 -0400 · Flag
I’m not fond of Cilantro, but I made the salad according to the recipe. I liked it so much, I shared it with my neighbor who was having a tough day.
tagged this with Excellent 2012-04-30 20:32:44 -0400
tagged this with Fabulous! 2012-03-11 12:14:06 -0400
published this page in Salads and Dressings 2012-01-16 10:42:00 -0500