Black Bean Salad
You can never have too many side dish recipes, so give Black Bean Salad a try. For 50 cents per serving,
Black Bean Mango Stir Fry with Cilantro Lime Coconut Sauce
Details
- Serving Size: 8
- Dairy-Free: True
- Weight Watchers: 11 Points
Cuisine
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 2 tablespoons peanut oil
- 2 cups snow pea pods
- 1 cup thinly sliced or julienned carrot
- 1 cup thinly sliced or julienned cucumber
- 1 cup thinly sliced red cabbage
- 2 cups corn (I highly recommend fresh)
- 2 cups canned black beans, drained
- 1 mango, peeled and cut into strips
- 2 cups imitation crab meat/shrimp (we used both)
- 2 packages (8 ounce) rice noodles
- Sriracha Sauce/Red Pepper Flakes if desired
- Salt and Pepper to taste
- 2 cups light coconut milk
- 1 cup chopped fresh cilantro
- 2 lime, juiced
- 2 inches piece fresh ginger root, minced
- 2 cloves garlic, minced
- 2 tablespoons honey or agave nectar
- 3 tablespoons soy sauce
Instructions
Prepare rice noodles according to instructions (they often vary).
In a large, deep skillet or wok over medium-high, heat oil until shimmering.
Add crab/shrimp oil and saut until cooked through and lightly browned, about 4 to 5 minutes.
Add veggies and mango and saut until veggies are lightly tender, about 4 to 5 minutes longer.
Stir in the stir fry sauce and noodles. Cook for another minute or until the noodles are hot.
Sprinkle with additional sriraccha, salt and pepper and red pepper flakes as desired.
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