Comments on: Mango, Black Bean and Couscous Salad

By: Melissa

Melissa — Wed, 04 Apr 2012 22:47:45 +0000

I made this today! It is so delicious and fresh! Thanks!

By: Sherry

Sherry — Fri, 20 May 2011 10:12:43 +0000

Thanks so much, Roni! I really appreciate you taking the time to answer my questions.

Take care,
Sherry

By: roni

roni — Fri, 20 May 2011 02:37:19 +0000

I’d say a little over a cup.. maybe a cup and 1/4

By: Sherry

Sherry — Thu, 19 May 2011 17:01:55 +0000

Thanks, Roni! I’ll need to figure out what 200 grams translates into as far as using measuring cups, like 1/2 or 1 cup, etc.

Sherry

By: roni

roni — Thu, 19 May 2011 01:36:53 +0000

Sherry – a whole mango is about 200g. That’s should be fine.

Hope you like it!

By: Sherry

Sherry — Thu, 19 May 2011 01:31:30 +0000

Roni, if I defrosted frozen mango chunks(Trader Joe’s), how much would I need for the recipe? Thank you!

By: Veronica

Veronica — Sat, 09 Oct 2010 23:38:53 +0000

I am having a brain fart. I meant to say chives instead of scallions. Are you as confused as I am yet?

By: Veronica

Veronica — Sat, 09 Oct 2010 23:38:18 +0000

I meant to say green onions instead of chives. oops!

By: Veronica

Veronica — Sat, 09 Oct 2010 23:37:38 +0000

I made this for lunch yesterday with some alterations and thought it was just OK. After sitting in the fridge overnight, the leftovers are superb! The flavors needed time to develop and I think that was essential, at least to my version. I made a honey lime dressing since you said it needed more sweetness: 2 T honey, 2 T lime juice, 1 T olive oil (total, not in addition to the original 2 t), a little fresh cracked pepper and salt. I poured that over the salad and mixed it up. I also used 2 chopped green onions instead of scallions, which I love and I think those who like onions would too. In fact, I’d probably use 4 scallions next time b/c I love the flavor they impart and think it needs a little more. For a little color and extra heat, I sprinkled my individul servings with some red pepper flakes. I think some chopped red pepper would be very good here to, both for color and flavor. Thanks for the great recipe idea! I love it–very healthy, satisfying, and it’s vegan & planet-friendly!

By: BigTickles

BigTickles — Wed, 15 Sep 2010 23:46:31 +0000

You are becoming quite the professional with these pictures. I have almost everything except for fresh herbs…oh well that deserves a trip to the farm tomorrow…WOO HOO! I needed an excuse ;-)

By: Foodie McBody

Foodie McBody — Tue, 14 Sep 2010 02:57:12 +0000

This looks sooooooooooo good. I would probably eat it warm. ;-)

By: Lee

Lee — Mon, 06 Sep 2010 23:59:45 +0000

Looks so colorful and yummy, yest lime sounds like a good addition too – will try

By: roni

roni — Mon, 06 Sep 2010 02:34:06 +0000

Melanie – Genius! Lime would be perfect!

By: Jenn

Jenn — Sun, 05 Sep 2010 06:49:13 +0000

Roni, this looks so amazing! I can’t wait to try it soon!! I love the intuition dishes! ;) xx Jenn

By: Melanie

Melanie — Sun, 05 Sep 2010 03:15:39 +0000

Hmm, this looks great Roni! For the sweetness, maybe some fresh lime juice or even some lime zest next time?

By: Nadine

Nadine — Sun, 05 Sep 2010 00:44:05 +0000

It just so happens that I had *almost* on hand everything I needed to make this. I actually SENT hubby to the farm stand to get me a ripe mango.

Of course I THOUGHT I had black beans, but it turns out that I had black, pinto and grilling beans, but NO black.

So, we made this recipe with just a few substitutions: pinto beans instead of black, scallions instead of chives and chili pepper instead of jalapeno, and MAN was it GOOOOOOOD. It was REALLY good. We ate it warm (couldn’t wait!)

Thanks for the inspiration!

By: Veronica

Veronica — Sat, 04 Sep 2010 21:54:46 +0000

OH DROOL! I’m so making this soooon. I can’t have starches until the end of next month (I’m on a special diet that you would so disapprove of) but it’s now on the top of my list, along with a not-so-healthy sandwich that involves gouda, caramelized onions, and jalapeno jelly. Grilled! :)

By: Lindsey Ferguson

Lindsey Ferguson — Sat, 04 Sep 2010 02:22:19 +0000

I have never liked beans- EVER- so I haven’t eaten them in years. This looks good enough for me to give them another chance!

By: Janae

Janae — Fri, 03 Sep 2010 19:22:08 +0000

Looks good. I think I may try it. You’re still looking BEAUTIFUL! Congrats!

By: roni

roni — Fri, 03 Sep 2010 18:39:54 +0000

Kemi – In my opinion the mango is what made he salad. Of course you don’t have to use any. That’s the beauty of cooking! :)

By: Krista S.

Krista S. — Fri, 03 Sep 2010 18:11:43 +0000

I love love love the middle two photos…the one with all the stuff on the cutting board and the following one with everything in the bowl, but not stirred up. Beautiful! Would make pretty kitchen art.

By: susiebeeonmaui

susiebeeonmaui — Fri, 03 Sep 2010 18:04:35 +0000

Roni, salad sounds great. I’ve made something similar with some cumin added for additional flavor. Try it next time.
SusieBee

By: Leanne

Leanne — Fri, 03 Sep 2010 18:02:14 +0000

This works with any kind of stone fruit… Peaches, nectarines… Ok, maybe not plums. :) It also works with quinoa and a bit of chopped onion in lieu of the jalapeno. It’s a very adjustable base!

By: Tonyne @ Unlikely Success Story

Tonyne @ Unlikely Success Story — Fri, 03 Sep 2010 17:48:09 +0000

This looks amazing! I can’t wait to try it!

By: Kemi

Kemi — Fri, 03 Sep 2010 17:44:28 +0000

I’m not sure about putting the mango in this salad, I’d much rather put it in plain yogurt to eat with this salad. Do you think the missing mango would taste bad?