Caribbean Black Bean Mango Salad

Name: Caribbean Black Bean Mango Salad
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 2 Cups Baby Spinach; 1/2 Romaine Lettuce; 1 Can Black Beans; 1 Can Diced Mango Chunks; 2 Avocados; 1/2 Red Onion; 1 1/2 Cups Cherry Tomatoes; 1/2 Bunch Cilantro; 2 Fresh Limes; 2 Tablespoons White Wine Vinegar; 2 Garlic Cloves; 3 teaspoons White Sugar or Agave; 1 Jalapeno-diced

Ingredients

Baby Spinach		2 Cups
Romaine Lettuce		1/2
Black Beans		1 Can
Diced Mango Chunks		1 Can
Avocados		2
Red Onion		1/2
Cherry Tomatoes		1 1/2 Cups
Cilantro		1/2 Bunch

Lime Vinaigrette

Fresh Limes		2
White Wine Vinegar		2 Tablespoons
Garlic Cloves		2
White Sugar or Agave		3 teaspoons
Jalapeno-diced		1

Can’t stand to say goodbye to Summer? Here’s a salad that has some ingredients you can source all year long.

This would go well with Grilled Salmon or Shrimp.

Make the Dressing by adding the Lime Zest and Juice to a small bowl or mixing cup add the white Wine Vinegar, Sugar and Diced Jalapeno, squeeze in the Garlic and blend with a stick blender, add the Oil slowly then season to taste.
Wash the Lettuce and roughly chop it and mix with the Spinach and arrange on a Plate.
Drain and rinse the Black Beans then scatter over the Greens.
Drain and rinse the Mango Chunks and scatter those as well.
Halve the Cucumber and cut lengthwise then scoop out the seeds and cut on angle into slices.
Slice the Red Onion into slivers and halve the Tomatoes.
Slice the Avocado before serving and place on top with the Cilantro leaves.
Serve with the Dressing.