A little challenge. A week ago I challenged members of my outdoor forum to a little cooking exercise of sorts. Well I finally got around to doing this today. Bryan and Tobias are devouring this as we speak. Bryan says it isn’t as good as my Citrus Lentil Salad, which is his favorite, but he still likes it.
white bean, tuna and mango salad
© 2008 Laurie Ann March
makes 2 to 4 servings
I used a combination of dried mango and dried green mango in this dish. Sambal oelek can be quite spicy so adjust to suit your taste. I only had white kidney beans in the pantry so that is what I used.
2 cups white beans such as cannellini beans, rinsed and drained
1 3 oz can white tuna, drained
1 1/2 teaspoons jalapeno pepper, minced
1 teaspoon fresh ginger, grated
1 tablespoon fresh chives
1/4 teaspoon dried lemongrass
1/3 cup dried mango, chopped
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1/4 to 1/2 teaspoon sambal oelek
1 teaspoon honey
1 fresh lime
salt and pepper to taste
Mix the salad ingredients together in a bowl except for the lemongrass and mango. Put the lemongrass and mango in a small heatproof bowl and barely cover with boiling water. Let sit for 5 minutes and drain off any excess. Add the mango mixture to the rest of the salad.
Combine the dressing ingredients together and pour over the salad.