Recipe: Mango, Avocado and Black Bean Salad with Cilantro-Lime Vinaigrette Dressing
Salads - AssortedMANGO, 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.
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.
MsgID: 3158952
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - November 2016 Dail...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - November 2016 Dail...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Recipes Old and New - November 2016 Daily Recipe Swap - Happy Thanksgiving! |
Betsy at Recipelink.com | |
2 | Recipe: Nutty Stuffed Mushrooms (Southern Living magazine, 1990's) |
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3 | Recipe: Brown Rice and Pecan Dressing (makes 12 servings) |
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Betsy at Recipelink.com | |
6 | Recipe: Rainbow Ribbon Mold (layered jello using sour cream or yogurt) |
Betsy at Recipelink.com | |
7 | Recipe: Mango, Avocado and Black Bean Salad with Cilantro-Lime Vinaigrette Dressing |
Betsy at Recipelink.com | |
8 | Recipe: Zesty Lemon Chicken (using chicken breasts) |
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9 | Recipe: Lemon Chicken Broccoli (using chicken breasts and cream of broccoli soup) |
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