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Corn fritters with mango-and-black bean salsa served with Mexicola

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Corn fritters with mango-and-black bean salsa served with Mexicola

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Black-eyed bean and mango salad

Black-eyed bean and mango salad

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Black-eyed bean and mango salad

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

750 ml cooked black-eyed beans
1 large mango or small papino, peeled and chopped
4 spring onions, thinly sliced
1 red chilli, chopped (optional)
Handful of torn basil leaves
85 ml sunflower oil
45 ml fresh lime juice
Flaky salt and milled black pepper, to taste

Method

Mix together all the ingredients.
Turn into bowls and top with shredded lettuce and a spoonful of sour cream.