Mango, Avocado and Black Bean Salad

August 12, 2016
1 min read
Mango, Avocado and Black Bean Salad
Mango, Avocado and Black Bean Salad
Serves 6
A deliciously light summer salad for the heart-healthy.
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Ingredients
  1. 5 ounces (1 can) no-salt added black beans, drained, rinsed
  2. 15.25 ounces (1 can) no-salt added or low-sodium whole kernel corn, drained, rinsed
  3. 1 cup avocado (1 medium or 2 small), cut into 1/2 inch cubes
  4. 2 mangos (about 2 cups), cut into 1/2 inch cubes
  5. 2 green onions, cut into 1/2 inch pieces OR
  6. 1/2 small red or white onion (about 1/4 cup), cut into 1/2 inch pieces
  7. 1 red or green bell pepper, seeded, cut into 1/2 inch pieces
  8. 1 or 1/2 jalapeño pepper, stems discarded, seeded, finely chopped (optional)
  9. 1 head Romaine lettuce, chopped
  10. 3 tablespoons fresh or bottled lime juice
  11. 1 tablespoon olive oil
  12. 2 tablespoons fresh cilantro, chopped
  13. 1/2 teaspoon chili powder
  14. 1/4 teaspoon ground black pepper
  15. 1/4 teaspoon salt
Instructions
  1. Wash and dry lettuce, then chop or tear into 2 inch pieces and divide into 6 bowls or plates.
  2. Combine the black beans, corn, mango, avocado, onions, bell pepper and jalapeño. Do not mix until dressing is added.
  3. Combine lime juice, olive oil, cilantro, chili powder, black pepper and salt together in a mason jar, shake together until mixed well and pour over the mango and avocado mixture.
  4. Toss gently to coat and serve over the lettuce and mixed greens.
Notes
  1. Also try serving with crunchy vegetables like cucumber or jicama, cut into 1/4 inch slices and used like chips!
Health Journal https://www.thehealthjournals.com/