I don't know about you...but after several days of Thanksgiving leftovers, I'm in need of something light and fresh. So we're enjoying a bowl of this Mango Black Bean Salad this week!
I love a big salad. Especially when that salad is more fruits and vegetables than is it lettuce. In fact, this salad skips the lettuce all together. When composing my bowl, I wanted a rainbow of colors and a mix of flavors. So of course I tossed together black beans and sweet mango. I've also added a few different colored bell peppers, crisp cucumber, creamy avocado, and punchy red onion. Okay so I'm missing something blue, but blueberries just simply didn't belong!
You can enjoy the salad as is or bulk it up a bit by serving it over rice or quinoa. If fine dicing the vegetables and fruit, you can also serve this salad as a salsa of sorts along side corn chips... kinda like Cowboy Caviar. And hey, if you break open a bag of blue corn tortilla chips, now you'll be eating a full rainbow of colors.
Added bonus - this is a no-cook kinda meal which is exactly what I need after a holiday spent in the kitchen.
Mango Black Bean Salad
Ingredients
For the dressing
· ¼ cup low fat, plain greek yogurt
· Juice of 4 limes
· Juice of 1 orange
· 2 tbsp chili powder
· 1 tbsp chipotle adobo sauce
· 1 tbsp honey or agave
· Salt and pepper to taste
For the salad
· 2 cans black beans, rinsed and drained
· 2 ripe mangos, diced
· 2 ripe avocados, diced
· 1 red pepper, diced
· 1 orange pepper, diced
· 1 english cucumber, diced
· ¼ cup red onion, minced
· ¼ cup cilantro, chopped
For the dressing…In a small bowl, whisk together all ingredients for the dressing. Set aside.
In a large bowl, toss together all salad ingredients. Drizzle over the salad dressing and toss to coat.
Enjoy salad chilled as is or serve over warm rice or quinoa.
Serves 4
Notes
This salad also makes for a fun dip with tortilla chips, similar to Cowboy Caviar. If preparing to eat as a dip, fine dice the fruits and veggies for a more pleasing texture.
Gluten Free Friendly!
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