Black Bean, Mango Lime Salad by Foodie’s Chef Laura Brennan
Our store manager told me the salad wasn’t pretty but was delicious!! And I had to agree with him! Instead of adding a shiny oil-based vinaigrette to finish the salad I opted for
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Cooking tools:
- Colander
- Fine-mesh sieve
- Paper towel
- Mixing bowl
- Peeler
- Chef's knife
- Cutting board
- Saute pan
- Stove
- Wooden spoon
- Baking sheet
- Plate
- Measuring cup
- Measuring spoon
- Citrus press
- Kosher salt
Ingredients
- 2 each 15/16-ounce cans black beans, rinsed and drained
- 1 bell pepper, red, yellow or orange, washed & dried
- 1/3 cup finely diced red onion
- 2 tablespoons olive oil
- 1 mango, peeled and ¼-inch diced (or 8-ounces prepared mango, diced)
- 2 scallions, green parts only, washed & dried and thinly sliced
- ¼- cup prepared chipotle ranch dressing, plus more to taste
- 2-3 tablespoons fresh lime juice, plus more to taste (from 2-3 limes)
- Optional: 2 tablespoons fresh cilantro, chopped
- Kosher salt
- fresh ground black pepper
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Recipe: <!-- -->Mango, Avocado and Black Bean Salad with Lime Dressing<!-- -->
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