Black Bean and Mango Salad
(from Lucianolinda’s recipe box)
Source: Associated Press- Melissa D'Arabian
Serves 4 peopleCategories: Salad- Salad Dressings- Slaw
Ingredients
- 6 cups shredded kale, or other dark leafy greens (such as spinach or baby chard)
- 1 cup cooked black beans, rinsed and drained if canned
- 1 1/2 cup cubed fresh mango, about 1 large mango
- 1 cup corn kernels (frozen is ok)
- 1 cup chopped tomato, about 2 roma tomatoes
- 1/2 yellow bell pepper, chopped
- 1 small or 1/2 large avocado, cubed
- 2 green onions, chopped
- 1/4 cup cashews, chopped
- 8 baked organic corn chips, lightly crushed
- Chopped cilantro or parsley for garnish
- For the dressing:
- 1/4 cup prepared salsa (red or green)
- 3 Tbsp. lime juice
- 1 Tbsp. olive oil
- 1/4 tsp. salt
- 1/4 tsp. black pepper
Directions
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Pile the greens on a platter or individual plates. Place on top of the greens: beans, mango, corn, tomato, bell pepper, and avocado. Sprinkle on the green onions, cashews, crushed corn chips and cilantro.
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In a small bowl, whisk together the dressing ingredients and pour on the salad. Serve.