This canned mixed bean salad recipe is courtesy of my super duper Mama-in-law. Image may be NSFW.
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Even though it’s April, it seems that Winter has just arrived in Toronto – we had the biggest snowstorm this past week!
Lucky for me, I had the good fortune to spend this past week on a Caribbean cruise with my Mama. Friends, it was absolutely amazing. I’d never been on a cruise before and now I know why people are cruisers for life. It’s basically a 5-star resort on a ship, in the middle of the ocean. I was a bit worried about the food situation (being gluten-free and vegan isn’t always very easy) but I had no reason to fear! The food was incredible and they were very accommodating to gluten-free and vegan diets! We cruised with Holland American who have impeccable service.
Anywho, I arrived 2 days ago and was not ready for a Toronto winter in April! To keep up with my Caribbean spirits, I have decided to share a summer canned mixed bean salad recipe. This salad is incredibly satisfying with it’s sweet and spicy flavours. It’s basically a flavour party in your mouth. Plus, it’s perfect for the summer! Bring some Caribbean in your life. Image may be NSFW.
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Enjoy!
Clik here to view.
Clik here to view.
Clik here to view.
- 1 can of bean medley, rinsed & drained
- 1 tomato, chopped
- 1 mango, chopped
- 1/2 red pepper, chopped
- 1 avocado
- 1/2 red onion, chopped
- 1/2 cup chopped fresh coriander
- 1-2 Tbsp lemon juice
- 1/2-1 Tbsp hot chilli sauce
- 1 Tbsp maple syrup
- salt & pepper to taste
- Mix all the the ingredients & refrigerate for at least 2 hours before serving.
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