MyPlate2Yours

Lynn Dugan

Registered Dietitian / Chef
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  • Lynn Dugan

Mango and Black Bean Avocado Bowl



This seasonal salad requires two ripe avocados and a ripe mango. Combined with some black beans and tossed with cilantro-lime dressing, this outstanding salad (originally inspired from one in wholefoodsmarket.com) will appeal to everyone! A fun twist to this recipe is how it is served….proudly in a reserved avocado shell.

Mango & Black Bean Avocado Bowl (makes 4)

©myplate2yours

2 avocados (firm and ripe)

1 ripe mango, peeled and diced

1 jalapeño, seeded and finely diced

1 teaspoon lime zest

2 tablespoons fresh lime juice

1 tablespoon white balsamic vinegar

2 tablespoons chopped cilantro

1/2 teaspoon salt

1/4 teaspoon ground white pepper

1/4-1/2 teaspoon sugar

1/4 cup extra virgin olive oil

1, 15 ounce can black beans, rinsed and drained

In a small bowl, whisk together lime juice, vinegar, zest, salt, pepper, and 1/4 teaspoon sugar. Whisk in oil until thoroughly combined. Taste and adjust sweetness, if needed.

In a separate bowl, combine black beans, mango, jalapeño, and cilantro. Add dressing to taste, reserving extra dressing in fridge. Let mixture rest for 30 minutes.

When ready to serve, halve, pit and dice avocados, reserving shells. Combine avocados with bean mixture. Add more dressing, if needed. Divide salad amongst 4 shells. Serve immediately and enjoy!

PRINTER FRIENDLY VERSION

#GlutenFree #salad

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