My prerequisites for a summertime salad are: it must be easy to make, it muse take little to no time in the kitchen, and it must taste light and refreshing. Oh, and bonus if it incorporates the use of fruit.
This Mango, Avocado and Black Bean salad recipe is one of my favorites because it contains all of the qualities listed above. And, it’s beautifully colorful too.
We do love mango and try to get our fill during the summer either as a casual snack, sliced into pieces, or in our soup recipe, chilled Mango Gazpacho –it’s a nice precursor to any grilled meal.
The beset part about the salad is that it will keep in the refrigerator for a few days and the flavors keep improving. And, you can get creative and serve it with crunchy vegetables like cucumbers and/or jicama. Obviously this is ideal for BBQs and picnics.
Mango, Avocado and Black Bean Salad
adapted in part from the American Heart Association
Ingredients:
-
fresh cooked corn (3-4 ears ) or
Instructions:
- Wash and dry lettuce, then chop or tear into 2 inch pieces and divide into 6 bowls or plates.
- Combine the black beans, corn, mango, avocado, onions. Do not mix until you add the dressing.
- Combine the lime juice, olive oil, 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.
Speak Your Mind