Claire Coon is a long-time friend. We met in Florida, she summered in Maine working in Acadia National Park with us, and she now lives in Arizona. We keep in close contact by email. She attended a meeting that was a potluck lunch, and a friend of hers brought this salad. Claire asked her friend for the recipe, and then forwarded it on to me, also.

 

I know my husband will REALLY like this one, too. So will I. It is summery and could be an entrée just by itself.

Mango and Black Bean Salad

1 chopped peeled ripe mango

1 bunch green onions, thinly chopped

1/2 c wild rice

3 T finely chopped fresh cilantro

2 T salsa

2 T lime juice

2 T extra-virgin olive oil

3/4 tsp salt

1/4 tsp black pepper

1 can black beans, rinsed

 

1. Cook wild rice as directed. 

2. Combine all ingredients in a large bowl. 
3. Toss gently to mix. 
Yield: 6 servings