Cilantro Garbanzo Bean Salad with Cashews and Mango Recipe
YIELD: 6 servings
1 tablespoon fresh ginger, finely minced
1⁄2 cup rice wine vinegar (preservative-free)
1 head organic romaine lettuce, torn into bite-sized pieces (cold)
1 cup organic canned garbanzo beans, rinsed thoroughly
1 cup fresh organic mango, diced
1 cup fresh organic cilantro, coarsely chopped (plus some large pieces for garnish)
1⁄4 cup cashew halves (unsalted)
1. Make ginger into a paste by putting it into a small bowl, adding a few grains of salt, and rubbing it against the sides of the bowl with the back of a fork. Add vinegar and black pepper.
2. Next, in a large bowl, add lettuce, garbanzo beans, mango, cilantro, and vinegar mixture; stir well, cover with plastic wrap and refrigerate for 20 minutes. Top with cashews and serve.
Tip: Looking for something a little different? Try substituting the romaine lettuce with 12 cups of Spring Mix or baby spinach.