Strawberry, Mango, and Wax Bean Salad With Chilli Vinaigrette
Makes: 4 Active Time: 15 mins Total Time: 30 mins Kosher salt
2 dried guajillo or New Mexico chilli
340g wax beans, trimmed 230g strawberries 1 honey mango Zest and juice of 1 lime
1 tablespoon white balsamic vinegar
1 tablespoon extra-virgin olive oil
2 tablespoons pumpkin seeds, toasted
1. Bring a large saucepan of salted water to a boil. Put the chilis in a bowl that fits them snugly and pour enough of the boiling water over them to cover. Weigh down the chilli with a plate and soak until softened, about 20 minutes.
2. Meanwhile, add the beans to the boiling water. Cook until crisp-tender, 4 to 5 minutes. Drain, immediately, rinse under cold water until cool, and drain again. Hull and cut the strawberries into wedges. Peel, pit, and cut the mango into thin slices.
3. Drain the chilli and discard the stems. Cut in quarters lengthwise, then thinly slice crosswise. Transfer to a large bowl and stir in the lime zest and juice, vinegar, and oil. Season with salt.
4. Add the beans, strawberries, and mango and fold until well-coated. Season with salt. Top with pumpkins seeds.
Nutrition facts per serving: 140 kcal cal., 6 g fat (0.8 g sat. fat), 7 mg sodium, 5 g fiber, 4 g pro.. Percent Daily Values are based on a 2,000 calorie diet