Skill Level
Caribbean Black Bean Mango Salad
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.
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