Mango Avocado & Black Bean Salad

black beans

🥗Healthier: kidney beans

💰Cheaper: canned pinto beans

Kidney beans provide similar texture and flavor while being healthier.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and works well for dressings.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper offers crunch without the heat, making it more accessible.

corn

🥗Healthier: quinoa

💰Cheaper: frozen peas

Frozen peas are a cost-effective substitute that adds sweetness.

Drain and rinse one 15 ounce can of no salt added black beans.

Drain and rinse one 15.25 ounce can of corn.

Dice one avocado and add it to a large bowl.

Cut two mangoes into 1/2-inch cubes (about two cups total) and add to the bowl.

Cut two green onions into 1/2-inch pieces and add to the bowl.

Seed and chop one red bell pepper into 1/2-inch pieces and add to the bowl.

Remove the stem, seeds, and white membrane from one jalapeno pepper, dice it, and add to the bowl.

Toss all the ingredients in the bowl to combine.

In a jar, add three tablespoons of lime juice, one tablespoon of olive oil, two tablespoons of chopped fresh cilantro, one 1/2 teaspoon of chili powder, one 1/4 teaspoon of black pepper, and one 1/4 teaspoon of salt.

Put the lid on the jar and shake to mix the dressing.

Pour the dressing over the salad mixture and toss everything together.

Serve the salad on a bed of six cups of washed and patted dry romaine lettuce, using about one cup of the salad mixture per plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary