Mango / Avocado salad with beans, corn, and parsley is bursting with flavors and textures. This salad makes a refreshing lunch or a satisfying dinner. A true treat, especially during the Mango season.
Soak beans overnight with a pinch of salt and a splash of lemon. In the morning, rinse your beans and set them aside in a mesh sieve cover with a cotton cloth until you are ready.
Transfer beans in a pot with 2 cups of water. Bring them to a boil, lower the heat and continue cooking on a gentle boil (medium/low heat)**.
In half an hour, add 1 tsp of Himalayan salt and Universal sattvic spice mix (USSM) and continue cooking for another hour or until soft.
Strain the beans through the mesh sieve**, and set them aside to cool.
Corn Prep
Fill a large pot about 3/4 full of water and bring to a boil.
Gently place ears of corn into boiling water, cover the pot, bring it back to a boil, lower the heat and let it cook for 20 min.
Remove the corn on the cob from the hot water and place it on a platter to cool a bit.
Place one end of the cob on the cutting board. Then, cut downward with a knife, as close to the base of the kernels as possible, while taking care not to angle the blade into the cob itself. Next, rotate the ear of corn, and repeat the cut until all the kernels have been removed.
Run the back of your knife along the length of the cob to extract all the excess corn milk (this will add a lot of extra flavor to the dish)
Salad
Peel and chop mangoes into small cubes.
Chop avocadoes into small cubes, place them in a bowl, add freshly squeezed lemon juice and a pinch of salt. Mix well.
Chop the parsley into fine pieces.
Combine all ingredients in a bowl, mix well, sprinkle on the top with freshly ground coconut (optional).
This salad is so juicy and flavorful that I feel like no dressing is needed. You can add a couple more spoons of lemon juice if needed. I feel like avocado adds enough creaminess, and mango bathes it with its juiciness.
You can serve it as is or with a side of rice, quinoa, or buckwheat.
Notes
*You can substitute cranberry beans for any other beans.****If making beans in a pressure cooker or Instant Pot cook according to your appliance suggested settings.***The remaining liquid (aquafaba) can be poured into the ice-cube container and frozen for future use in curries, soups, stews, etc.****The long shiny fibers at the top of an ear of corn are called corn silk. Corn silk is used as a medicine. I dry corn silk and make tea out of it from time to time.Corn silk is used for bladder infections, inflammation of the urinary system, inflammation of the prostate, and kidney stones. It is also used to treat congestive heart failure, diabetes, high blood pressure, fatigue, and high cholesterol levels.