Cold Green Bean Salad with Mango and Red Peppers

Ingredients and Weight:

• 1 pound green beans, trimmed
• 1 large mango, peeled and diced
• 1 large red bell pepper, diced
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup lime juice
• 1/4 cup olive oil
• 1 tablespoon honey
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

None

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Bring a large pot of salted water to a boil. Add green beans and cook for 3-4 minutes, or until tender-crisp.
2. Drain green beans and immediately plunge into an ice bath to stop the cooking process.
3. In a large bowl, combine green beans, mango, red peppers, red onion, and cilantro.
4. In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper. Pour over the salad and toss to coat.
5. Refrigerate for at least 30 minutes before serving.

Nutritional Information:

(per serving)

• Calories: 150
• Fat: 7g (10% DV)
• Saturated Fat: 1g (5% DV)
• Cholesterol: 0mg (0% DV)
• Sodium: 180mg (8% DV)
• Carbohydrates: 22g (7% DV)
• Fiber: 3g (12% DV)
• Sugar: 12g (13% DV)
• Protein: 2g (4% DV)

Dish Characteristics:

• Refreshing and vibrant
• Sweet and savory flavors
• Crunchy and crisp texture

User Comments:

• "This salad was a huge hit at my summer party. Everyone loved the unique combination of flavors."
• "The honey adds a subtle sweetness that balances out the acidity of the lime juice."
• "I love that this salad is so easy to make and can be prepared ahead of time."
• "The green beans still had a bit of a crunch to them, which I really enjoyed."
• "I added some grilled shrimp to the salad for a bit of extra protein."

Special Precautions and Tips:

• For the best flavor, use ripe mango and fresh herbs.
• If you don't have an ice bath, you can rinse the green beans with cold water after cooking.
• The salad can be stored in an airtight container in the refrigerator for up to 3 days.