1 (15 ounce) can beans (or cooked dried equivalent)
1 cucumber, diced
3 tomatoes, diced
1 mango, cubed
1 jalapeño, finely chopped
3 tablespoons chopped cilantro
2 green onions, chopped
1 green pepper, diced
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon cardamom
pinch chili powder
1 clove garlic, crushed
3 tablespoons apple cider vinegar
1. Mix first 8 ingredients together (through green pepper).
2. In a small bowl, whisk together the remaining ingredients for dressing.
3. Pour dressing over salad and mix.
I ate this both as a light salad on its own, as well as in an Ezekiel wrap with a bunch of guacamole on the inside, which made an amazing combination. This is a very simple salad, but refreshing and light; a great addition to a spring meal!
Source of recipe: I wanted something light and cool to complement the sunny day.