MANGO & CHICKEN BLACK BEAN SALAD

May 12, 2016

Salads that have a little color from every part of the rainbow are pretty to look at and usually bring great texture along too. I love how the mango naturally sweetens this salad, so the dressing needs no sugar.

Basing the salad with beans instead of lettuce makes it an ideal take-to-work-the-next day lunch since it stays hearty even when refrigerated overnight.

MANGO & CHICKEN BLACK BEAN SALADMANGO & CHICKEN BLACK BEAN SALAD

30 ounces black beans
1 mango, diced
1/2 red onion, diced
1 roma tomato, diced
1 orange bell pepper, diced
3 green onions, sliced
2 limes, juiced
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1 pound chicken breasts, grilled and shredded
1/4 peanuts, chopped

In a large bowl, stir together black beans, mango, red onion, tomato, bell pepper, and green onion. In a separate bowl, whisk together lime juice, red wine vinegar, olive oil, and salt. Toss salad in dressing and top with shredded chicken and peanuts.

MANGO & CHICKEN BLACK BEAN SALAD
 
Author:
Ingredients
  • 30 ounces black beans
  • 1 mango, diced
  • ½ red onion, diced
  • 1 roma tomato, diced
  • 1 orange bell pepper, diced
  • 3 green onions, sliced
  • 2 limes, juiced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 1 pound chicken breasts, grilled and shredded
  • ¼ peanuts, chopped
Instructions
  1. In a large bowl, stir together black beans, mango, red onion, tomato, bell pepper, and green onion.
  2. In a separate bowl, whisk together lime juice, red wine vinegar, olive oil, and salt.
  3. Toss salad in dressing and top with shredded chicken and peanuts.

 

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