We are making festive and delicious Organic Southwest Black Bean and Mango Salad that can be used in a variety of ways. It is great as dip with chips or veggie rounds, put it top of mixed salad greens for a light, vegetarian lunch, or put over fish, shrimp or chicken.
THE RECIPE ~INGREDIENTS
15 oz. can Organic black beans, drained & rinsed (can use Kidney or White Beans)
15.25 oz. can Organic whole kernel corn, drained & rinsed
2 small Organic Avocado cut into 1/2 inch cubes
2 Organic mangos cut into 1/2 inch cubes (can substitute 4 Peaches)
1/2 small Organic red onion, cut into 1/2-inch pieces(can substitute white or green onion)
1 red bell pepper, seeded and finely chopped (can substitute green or yellow pepper)
1 jalapeño pepper, destemmed, seeded & finely chopped (optional use ½ or less to taste)
4 Tbsp. fresh lime juice (can use bottled)
2 Tbsp. fresh cilantro, chopped
1/2 tsp. chili powder (option Chipotle Chili Powder)
1/4 tsp. ground black pepper
1/4 tsp. of salt
1 - Combine the black beans, corn, mango, avocado, onions and jalapeño pepper.
2 - Separately - Whisk together the lime juice, chili powder, black pepper and salt
3 - Pour over the salad mixture
4 - Mix gently to coat
5 - Serve with chips, atop lettuce, or over fish, shrimp or grilled chicken breast
Also for a heart healthy version use NO-Salt Beans and Corn.
This is great for parties or picnics and can be make ahead of time. It will keep for three days since the lime juice keeps the avocado from turning brown.
Please post your favorite variation.