2018 RECIPE SIXTEEN: Wednesday March 7th - mango, avocado and black bean salad

BACK STORY:
Bought a mango for the black beans over rice recipe from the LVC cookbook, but decided to make this salad to use up some other fresh food before leaving for Jordan!

NOTES:
I had nearly all of these ingredients, except limes. I dropped everything into a big bowl, layering as I went along - black beans and corn (rinsed) first, then chopped romaine, red pepper, avocado, onion, one mango, a few cherry tomatoes (chopped), jalapeno, and finally oil and lemon juice on top. I also added a squirt of lime juice from the jar along with salt and pepper and chili powder. I didn't really follow the portion requirements, chopping up whatever I had. Eat with corn chips - delicious!!

STARS: 
3 out of 5. Fresh and good, but ingredients just enough out of the ordinary that it's not 4 or 5 stars. A perfect complement for a summer barbecue meal, but also good just on its own as a salad.

RECIPE:
https://recipes.heart.org/recipes/1223/mango-avocado-and-black-bean-salad

Ingredients

6 Servings

• 15 oz. canned, no-salt-added black beans (1 can), drained, rinsed
• 15.25 oz. canned, no-salt-added or low-sodium whole kernel corn (1 can), drained, rinsed
• 1 cup avocado (1 medium or 2 small), halved, cut into 1/2 inch cubes
• 2 mangos (about 2 cups), cut into 1/2 inch cubes
• 2 green onions (cut into 1/2-inch pieces)OR
• 1/2 small red or white onion (about 1/4 cup), cut into 1/2-inch pieces
• 1 red or green bell pepper, seeded, cut into 1/2-inch pieces
• 1 or 1/2 jalapeño pepper, stems discarded, seeded, finely chopped, optional
• 1 head romaine lettuce (chopped)
• 3 Tbsp. fresh, or, bottled lime juice
• 1 Tbsp. olive oil
• 2 Tbsp. fresh cilantro (chopped)
• 1/2 tsp. chili powder
• 1/4 tsp. ground black pepper
• 1/4 tsp. salt

 1.98 Priceper serving

 218 Caloriesper serving

 1.0 g Sat. Fatper serving

 128 mg Sodiumper serving

VIEW FULL NUTRITION INFO

collapse

Quick Tips

Cooking Tip: You can serve this with crunchy vegetables like cucumbers and/or jicama, cut into ¼ inch slices and used like chips.

Keep it Healthy: When using canned beans, drain and rinse under cold water for a minute to remove some of the sodium.

Tip: You can also enjoy this in a sandwich or wrap. It is a great dish to bring to potlucks or picnics.

Tip: This salad will keep in the refrigerator for a few days and the flavors keep improving.

Directions

Tip:  Click on step to mark as complete.

• 1Wash and dry lettuce, then chop or tear into 2 inch pieces and divide into 6 bowls or plates.
• 2Combine the black beans, corn, mango, avocado, onions and jalapeño pepper. Do not mix until you add the dressing.
• 3Combine the lime juice, olive oil, cilantro, chili powder, black pepper and salt together in a jar with a secure lid, shake together until mixed well and pour over the mango and avocado mixture.
• 4Toss gently to coat and serve over the lettuce and mixed greens.