Oh, I wish I could take credit for this salad and its creamy yummy goodness. But, sadly, I cannot. I came across the recipe on the Whole Foods site just as fresh mangos were appearing in my market. And even though it has been a week since I’ve made it, I cannot get it out of my mind. Just this morning as my stomach began to growl, my thought process went something like, “Toast? No. Oatmeal? Boring. Mango-Avocado Salad? Yes! Wait, concentrate, its BREAKFAST time!”. And I probably would have given in to my craving, except I didn’t have any mangoes. Or beans. Or avocados, for that matter. Details, details.
Mango-Avocado Salad with Black Beans and Lime Vinaigrette
adapted from Whole Foods . serves 4
2 ripe avocados, peeled and cut into 1/2" cubes
3 T lime juice
1 ripe mango, peeled and cut into 1/2" cubes
1 jalapeño, seeded and minced
1 t grated lime zest
1/2 t salt
1/4 t sugar (or agave nectar)
2 T chopped cilantro, plus more for garnish
4 T olive oil
1 15.5-oz can black beans, drained and rinsed
black pepper, to taste
In a medium bowl, toss mango and jalapeño with 1 T lime juice and salt. Add avocado and gently toss to combine. In a small bowl, whisk together the remaining lime juice, zest, sugar, cilantro and oil. Toss the black beans with the vinaigrette. To assemble, spoon the black beans with vinaigrette into the center of a serving platter. Top with the mango-avocado mixture. Garnish with chopped cilantro and black pepper.
3 T lime juice
1 ripe mango, peeled and cut into 1/2" cubes
1 jalapeño, seeded and minced
1 t grated lime zest
1/2 t salt
1/4 t sugar (or agave nectar)
2 T chopped cilantro, plus more for garnish
4 T olive oil
1 15.5-oz can black beans, drained and rinsed
black pepper, to taste
In a medium bowl, toss mango and jalapeño with 1 T lime juice and salt. Add avocado and gently toss to combine. In a small bowl, whisk together the remaining lime juice, zest, sugar, cilantro and oil. Toss the black beans with the vinaigrette. To assemble, spoon the black beans with vinaigrette into the center of a serving platter. Top with the mango-avocado mixture. Garnish with chopped cilantro and black pepper.
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5 comments:
This looks amazing. Just found your site and will be visiting often:)
i love your blog! i made this recipe last week for friends and everyone told me how much they loved it--and I am a terrible cook normally! Your photos are gorgeous too. I want to make ALL of the recipes!
Cait- I doubt you are a bad cook! Glad you enjoyed!
Hello! Just found your site a couple of days ago, and today tried this vinaigrette with the following: fresh corn, red pepper, and black beans. It was light, refreshing, and delicious. I did add a serano pepper to give it just a hint of kick (flesh and seeds removed). Thank you for inspiring me!
This was a delicious salad! I also added grilled flank steak and feta cheese crumbled to the top...yummy!!
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