Cooking has always been enjoyable to me. Yes, there has been periods in my life when cooking or more importantly canning and preserving were overwhelming, like in the days when I did it all. When my children were young, I canned all our fruit, jam, pickles and made our own bread. At that time, going to the market meant only one thing, stocking up on flour, sugar, dairy and meat, because everything else we needed was already in our pantry.
Food choices have also changed. When cooking for a family, many things must be considered, primarily who does not like what. In the past few years, exploration has been the theme. Exploring all those flavors and combinations never tried before.
Fast forward 40 years (wow, where does it go?) and cooking is still fun, especially with my husband right there to join in! Last night we cooked for the first time in our new kitchen, and this is what we made.......
|Black Bean Mango Salad|
Black Bean and Mango Salad
adapted from: Mark Bittman's Kitchen Express via Sidewalk Shoes
1 can black beans, rinsed and drained OR 1 1/2 c cooked black beans
1 large mango, diced
1/2 red pepper, diced small
2-3 scallions sliced thin OR 1 rounded T minced red onion
juice of 1 (large) lime
2-3 T olive oil
a small amount of minced fresh chili OR dash of hot sauce
salt and pepper to taste
1/4 c cilantro leaves, left whole
Combine, taste for correct seasoning, enjoy.
We served this salad alongside beef tacos, for a lovely and spirited meal.
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