Finding pretty things for spring is what I do—in the clothing store, on my outdoor ventures and in my kitchen. Here’s another pretty thing I whipped up for a whole-grain salad. This time I chose a gorgeous ripe mango to make a piquant sauce for quinoa and black bean salad.
Sweet and Sour Mango Sauce
Find a ripe, un-bruised mango and remove the meat. Throw the mango into a high-speed blender or food processor with juice of half a lemon, a pinch of sea salt and a flavored white balsamic vinegar of your choice. (I used a Hawaiian coconut white balsamic and it was absolutely fabulous!) If you don’t have a flavored vinegar, it is still going to be delish with just a well-aged white balsamic.
The quinoa salad is simply cooked quinoa, black beans, celery, red onion and quite a bit of parsley. I know you’ll improvise here as well!
The outcome? Couldn’t get enough of this! It was nearly gone before I even had a chance to take a picture.