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Red Kidney Bean and Mango Salad

This tropical salad is wonderful as an accompaniment to a braai or even a casual weeknight’s supper’s protein.

The great thing about this salad is that it has both edamame beans and red kidney beans, which are fantastic plant-based protein sources. This makes the salad very versatile as it can be eaten as a meal on its own, when its to hot to get in the kitchen, or it serves well as a vegetarian alternative.

I like to pair this dish with my chimichurri chicken breasts, as the flavours go well together.

A colourful bowl filled with healthy fats, fibre, magnesium, Iron, Copper, Manganese and potassium.

Ingredients

¾ cup edamame beans
1 tin red kidney beans
1 small box Rosa tomatoes (200g)
1 avocado
2 cobs corn (½ tin)
1 red pepper
1 mango
1 handful fresh mint
1 lime
3 tablespoons avocado oil
1½ tablespoons rice wine vinegar
Salt and pepper

Method

1 Boil the corn for 10 minutes and slice it off the cob into a large salad bowl.
2 Cut the peppers, mango and avocado into cubes and add it to the salad bowl.
3 Slice the Rosa tomatoes in half lengthways, adding them to the salad.
4 Pour the red kidney beans into a sieve and strain the excess fluid. Add the beans into the salad bowl.
5 Drizzle the avocado oil, rice wine vinegar and juice of 1 lime over the salad. Season with salt and pepper.
6 Sprinkle freshly chopped mint over the top of the salad and gently mix all the ingredients together.

Nourish yourself to the sunrise.

Cooked with love,
Sunrise by HM

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