Stephanie G.- Blueberry Mango Bean Salad

Ingredients:

3 tablespoons mango juice or mango puree (I usually use Naked Mango Juice)

2 tablespoons fresh lime juice

1 tablespoon real maple syrup

1/2 teaspoon sriracha sauce

1/4 teaspoon salt

2 cups fresh or thawed frozen corn kernels

2 cups fresh blueberries

1 1/2 cups cooked or 1 15-ounce can dark red kidney beans, drained and rinsed

1 cucumber peeled, seeded, and chopped

1 large carrot shredded

1 ripe mango peeled, pitted and diced

3 tablespoons minced scallions

1/4 cup fresh flat parsley (or cilantro, whichever you prefer)

This salad is fresh and satisfying any time of year. I particularly like enjoying it on a warm day.

I usually use canned beans and flat leaf parsley. I also often add frozen corn - this can help chill the ingredients that might have started at room temperature, and I find that if I mix it and then take it to a party, by the time I have arrived at the party the ingredients are an even chilled temperature.

In the photo I have doubled this recipe for a party. As written here it will make half this amount.

Directions:

Add all ingredients to a large bowl and mix thoroughly. I suggest using the fold method from baking to minimize crushing of berries and beans.

Enjoy!

This recipe is adapted from the recipe at the following website:

https://yummyplants.com/vegan-recipe/corn-red-bean-and-blueberry-salad-with-mango-dressing/