I have to go to Amsterdam once a month. Because of travel expenses I tend to arrive early and then need something to eat.
Food options near Amsterdam Central Station
The area surrounding the train station is a sort of tourist hellscape. Where no decent food can be found unless you’re really into subpar fried shit and Nutella waffles. You know, the type of fair that is pretty much overrunning every city the world over now.
The first time I went this sent me into a panic attack, alleviated with some light meditation in a bathroom stall and(less so) 5 euro chicken nuggets. So the second time I had to venture into Amsterdam I decided to bring my own. And so this salad was born.
Mexico: The Cookbook
This recipe is inspired by a bean salad from Mexico: The Cookbook and the contents of my fridge. The original consists of a bean salad with baked mushrooms, grilled red pepper, fresh parsley and a balsamic dressing. But that’s not what was in the fridge.
Because this salad is a lot less work, since nothing has to be baked or grilled, this has turned out to be a refreshing keeper that travels well and holds its own as both a side and a main.
Mango, Bean and Feta Salad
Equipment
- A knife, to cut the mango
- A bowl or container, to mix the salad
Ingredients
- 1 whole mango diced
- 1/2 c - 60 gr chickpeas drained and thoroughly rinsed
- 1/2 c - 60 gr kidney beans drained and thoroughly rinsed
- 1/2 c - 60 gr butter beans drained and thoroughly rinsed
- 1 bunch coriander roughly chopped
- 2.5 oz - 75 gr feta cubed, skip or use vegan cheese to make it vegan
- 1/4 c - 30 gr pickled jalapeños roughly chopped, more or less to taste
- juice of 1 lime
Instructions
- Mix everything together.
- Hey presto: salad!
Notes
