A perfect fresh and yet hearty summer salad which can be served for lunch, dinner, or as a side dish for a BBQ. Don’t skip the mint!

Preparation time: 20 minutes (without bean cooking)

What you need:

1 fresh mango, peeled and cut into small cubes

1 fresh peach, cut into small cubes (you can also do this salad only using mangos or peaches)

1 red bell pepper, cut into small cubes

1 can (15oz/400g) black eyed peas, drained (you can substitute with black beans); I prefer to use dried beans (1 cup/200g) and cook them myself, but using canned beans saves time

2 green onions, chopped (white and green parts)

1 jalapeno pepper, finely chopped (take out the seeds)

1 tablespoon fresh lime juice

1 teaspoon maple syrup (you can substitute with honey)

1 teaspoon ground cumin

2 tablespoons olive oil

2-3 tablespoons vinegar (ideally raspberry or white balsamic)

Salt & Pepper

1 bunch fresh mint, chopped

Note: If you want to increase the amount, you can also add a can of corn which will give the salad some additional sweetness.

How to do it:

In a large bowl, combine black eyed peas/beans, mango, peaches, green onions, jalapeno and mint; stir to combine. 

For the marinade, combine olive oil, vinegar, cumin, lime juice, maple syrup, salt and pepper, mix well and pour into bowl, mix well.

Try the salad and adjust spice level to your liking.

Serve with a nice piece of bread.

Enjoy!