Calypso Confetti Salad

From Deborah Palmer of A Movable Feast. Hot Off the Griddle, May 2004.

INGREDIENTS

Ingredients should be chopped by hand for proper preparation. Avoid using food processor.

• 1 can of black beans
• 2 peppers, your choice of colours, seeded, sliced and diced small
• 2 medium tomatoes, finely chopped
• 1 medium red onion, finely chopped
• 1 small mango: cut “cheeks” from either side of the stone, scoop flesh from skin, and dice
• 1 jalapeno chile, finely chopped
• 1 garlic clove, minced
• 2 Tbsp cilantro (fresh), minced

DRESSING

• 3 Tbsp vegetable oil or olive oil
• 2 Tbsp orange juice
• 1 Tbsp lemon juice
• 1 Tbsp red wine vinegar
• 1/2 to 1 tsp sugar, or to taste, or not at all…
• salt and pepper, to taste
• chili powder if desired

METHOD

1. Combine all ingredients in large bowl and mix thoroughly.
2. Let the salad marinate in the refrigerator for 15 minutes to an hour for flavours to blend.
3. Grate parmesan cheese over top.
4. Add a little pepper. Serve. Enjoy