Caribbean Black Bean Salad with Mangoes... and Sometimes Papaya

This Caribbean-inspired black bean salad is a vibrant colourful medley of fresh sweet and fruity flavours, with crunchy textures and piquant bite! In here, we've got mangoes, bell peppers, raisins, lime juice and spicy jalapeno. Sometimes I add papaya and slivered toasted almonds to give extra dimension and flavours. A perfect occasion to make it after so many years in my TDSB summer culinary program class with recently-arrived refugees. I started the class with some important education on picnic-packing and BBQ safety tips, then moved onto hands-on prep and my final assembly demo for two crowd-pleasing, gorgeous healthy salads... To showcase delish salad options that are excellent in serving outdoors in the heat, as they are citrus based- the acidity helps preserve the foods longer. Mayonnaise-type salads are easier to spoil and must be kept cold for food safety. It is also a chance to try new cultural dishes of the Caribbean and Greece. So refreshingly good, this fruity bean salad compliments along a meal of my Slow-Cooked Jamaican Oxtails.

Caribbean Mango Black Bean Salad

Some visual safety packing tools and gear for an interactive show and tell...

For more see Food Safety Tips For Barbecuing

Caribbean Black Bean Salad with Mangoes
Makes 8 servings

1 can (540 mL) or 2 cups black beans, drained, rinsed and drained well
2 cups mango, peeled, seeded and diced
1/2 coloured bell pepper, diced
1/2 green pepper, diced
2 limes, juice of
1/4 cup canola oil
2 Tbsp. raisins
1/3 cup chopped fresh parsley

Kosher salt and ground black pepper to taste
2 Tbsp. chopped toasted almonds (optional)
1 jalapeno or hot red chili pepper, seeded and finely chopped (optional)

Mix all ingredients together. Let chill in fridge when possible for one hour before serving.

Cook's NOTE: Ripe papaya pieces is a nice addition-- if using, add 1 cup, and 1 cup mango. Or use more fruit if you like. Such a great recipe to put more or less of whatever you want. 

My lovely students at work...

The ingredients are ready for my gathering-around-demo...

Adjust the simple seasoning of lime juice, oil, salt and pepper to your preference.

Voila! A feast for the eyes and taste buds!

Here is a take of my original Black Bean Salad with Papaya and Mangoes.

How much do I love this photo? 

Can't say enough about how AmaZing this student- Bright is. Attentive, engaging, helpful and bright indeed!

The other salad we prepared is another favourite of mine-- Greek Dill Quinoa Salad. So healthful, it starts with a large fresh bed of both romaine and mixed greens topped with textured nutty grains of quinoa and a medley of crunchy colourful vegetables (what you find in a Greek salad) dressed with garlicky lemony dill vinaigrette.

Okay, it's NOM NOM time....

With my fab crew of youths! A BBQ safety learning day and some fantastic toteable showstopper fresh salads for any outdoor gathering-- what a great segway into our Community BBQ event this week (for 130 +) with yummy thrills on the grill, and you guessed it summer al-fresco-friendly salads to round everything out! Can't wait to share the details...