Recipe: Mango, Avocado and Black Bean Salad with Cilantro-Lime Vinaigrette Dressing

MANGO, AVOCADO AND BLACK BEAN SALAD
WITH CILANTRO-LIME VINAIGRETTE

"A colorful and refreshing Latin inspired salad with healthful mangoes and black beans accented with an easy citrus based vinaigrette."



FOR THE CILANTRO-LIME VINAIGRETTE:
1/2 cup Mazola Extra Virgin Olive Oil
1/4 cup loosely packed fresh cilantro
1/4 cup fresh lime juice
2 cloves garlic
1 teaspoon Spice Islands Oregano
1/2 teaspoon Spice Islands Crushed Red Pepper
1/2 teaspoon salt
1/4 teaspoon Spice Islands Medium Grind Black Pepper

FOR THE MANGO AVOCADO AND BLACK BEAN SALAD:
1 head butter lettuce, torn into bite size pieces
2 large ripe avocados, seeded, peeled and sliced lengthwise
2 large mangoes, seeded, peeled and sliced lengthwise
1/2 red onion, very thinly sliced
1 cup chopped jicama, cut into 2-inch matchsticks
1/2 cup canned black beans, rinsed and drained
1/2 cup fresh cilantro leaves

TO PREPARE THE VINAIGRETTE:
Combine all ingredients in a blender or food processor; puree for 10 to 20 seconds or until mixture is well blended.

TO PREPARE THE SALAD:
Divide torn lettuce leaves equally onto serving plates. Top lettuce with avocado, mango, onion and jicama. Drizzle 2 to 3 tablespoons dressing over each salad. Pour remaining vinaigrette into serving container or reserve for later use. Garnish salads with cilantro.

SERVING SUGGESTION:
Add cooked shrimp for a delicious main dish salad.

Makes 6 servings
Source: Mazola Oil, ACH Food Companies, Inc.