Neerob #WFPB006 - Tropical Bean Salad

This salad was developed by Shamim Ahmed at Neerob Restaurant. It is not very specifically Bangladeshi, more a mediterranean fusion-style recipe.

They have this salad usually, but they tend to make it with oil, but below is the oil-free alternative, which they make for the #WFPB crowd.

The Whole is bigger than the sum of the parts!

Ingredients:

• 1 15 Oz can of Red kidney beans,  
• 1 green pepper, 
• 1 red pepper, 
• black pepper
• white pepper, 
• 2 jalapeños, sliced thin, 
• 2-3 cloves of garlic, minced 
• 1/2 tsp oregano, 
• 1/2 tsp rosemary, 
• 1/2 thyme, 
• some julienned ripe mango, or green papaya.
• 2-3 tbsp sliced Kalamata olives. 
• 4/5 pepperoncini, sliced.

While it is commonly made with some oil, for the plant-based crowd it is done with 1/2/3 dressing, as follows:

1. 1 TBSP Maple syrup
2. 2 TBSP Dijon Mustard
3. 3 TBSP Balsamic Vinegar
4. juice of 1/2 lemon
5. juice of 1/2 lime

For other garnish, you can add in ground flax seeds, or chia seeds, or hemp seeds.

Enjoy.