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 did not really need any further 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. WHICH IS WHAT I LOVE IN SALADS!
MANGO & 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.
- 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
- 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.
