I made this last night for dinner. Not only was it delicious, nutritious and filling, but, I performed really well in my workout today! Who knew?! For the most part I eat 90% vegetarian. I eat fish and eggs a few times a week. This salad, though, the protein and the carbohydrates in the black beans – what an amazing combo. Please let us know if you have any recipe requests! We are happy to oblige!
1 BPA-free can of black beans, rinsed and drained*
1 mango, diced
1 tbsp. jalapeño, finely diced (about . medium jalapeño)
1 small red onion, finely diced
1 avocado, diced
3 tbsp. cilantro leaves, finely chopped
1 small orange bell, pepper, finely chopped
1/4 tsp. high-quality sea salt
Optional: organic, corn
Juice of 1 large lime
1 tbsp. olive oil
1 shallot finely minced
1 tsp. rice vinegar*
Pinch of high-quality sea salt
Fresh cracked pepper to taste
*Whisk all dressing ingredients together and pour over chopped ingredients. I recommend refrigerating the salad for about 30 minutes to an hour before serving to allow the flavors to meld.
Susy Sedano is a Content Producer at Digital Wellness, a fitness enthusiast and an avid cook of healthy meals. She prides herself on creating healthy dishes for family and friends, and is always on the hunt for new workouts and recipes! Despite her hectic non-stop work and fitness schedules, she is a “girl’s girl” and a student of life!
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