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- This mango, avocado, and black bean salad
is a colorful, festive, and flavorful vegetarian dish
that's easy to make.
Let's start with our canned ingredients.
When shopping for canned ingredients,
remember to compare food labels
and choose products with the lowest amount of sodium.
For this recipe, we'll use one 15 ounce can
of no salt added black beans,
that I've already drained and rinsed.
You could also use pinto or kidney beans
in this salad, if you prefer.
Here I have one 15.25 ounce can of corn,
which I've also drained and rinsed
to remove some of the sodium.
Next, I'm going to add one diced avocado.
Next, I have two mangoes, cut into 1/2-inch cubes
which is about two cups total.
I love mangoes!
Sometimes I use frozen mango,
I just make sure it's thawed before using.
Now, I'll add two green onions
that I cut into 1/2-inch pieces,
or you could use half of a small red or white onion, diced.
You need about, maybe about one 1/4 cup?
Next, one red bell pepper, that I seeded
and chopped in 1/2-inch pieces.
You could use a green, orange,
or yellow bell pepper if you prefer.
Now for some zing, I'm adding one jalapeno pepper.
I remove the stem, seeds, and white membrane and dice it up.
If you want a milder salad, use half of the jalapeno.
Now I'm gonna just toss it all up.
We wanna make sure that we incorporate all of this.
Oh, look at how pretty this is!
Now it's time to make our dressing.
I like making salad dressing in jars,
because it's an easy way to mix everything up
and then you already have it in a storage container
for the leftovers.
So, to my jar, I'm adding
three tablespoons of lime juice.
You need two small limes or one large lime for that
Next, one tablespoon of olive oil.
Then, two tablespoons of chopped fresh cilantro.
Wanna make sure I get all of that in there.
And one 1/2 teaspon of chili powder.
One 1/4 teaspoon of black pepper.
And one 1/4 teaspoon of salt.
Now put the lid on, and give that a good shake,
That should be really good.
You know, making homemade salad dressing
is not only simple to do, it's also a great way
to let the kids help in the kitchen.
They can measure the ingredients,
add them to the jar, and of course shake it up.
Now, I'm going to pour my dressing
over the mango, avocado, bean mixture.
Wanna get every last bit, huh?
And you just toss everything together.
It's a lot of flavor in that.
Okay.
Not only is this salad colorful, flavorful and heart-healthy
it's very versatile, and can be enjoyed
in many different ways.
We're going to serve it on salad greens today,
but it's also delicious when paired
with fish, chicken, or shrimp,
or used as a filling for tacos or wraps.
I like to bring it to potluck dinners and picnics.
So, let's plate this up.
I've got six cups of romaine lettuce
that's been washed and patted dry.
You can use your favorite type
of dark leafy greens like arugula,
spinach, red leaf, or a mix.
And now I'm gonna add the greens.
I'll just spoon our salad mixture over a bed of lettuce,
and this is about one cup of the mixture per plate.
Oh that looks delicious.
And there you have it, doesn't this look fresh and colorful?
I hope you get to try this mango,
avocado, black bean salad soon.
Thanks for watching!
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