Mexican Black Bean Salad with Mango (4 Servings)
INGREDIENTS 1 clove garlic, minced or 1 tsp. garlic powder 1 tsp. salt ⅛ tsp. black pepper 2 (15 oz.) cans low sodium black beans, rinsed and drained 1½ cups frozen or canned corn kernels or leftover roasted corn cut from the cob 1 green bell pepper, chopped 1 orange or red bell pepper, chopped 3⁄4 cup fresh mango, diced 2 tomatoes, chopped
For Dressing 1 Tbsp. white vinegar
2 Tbsp. olive oil 1 tsp. lime juice
¼ cup pineapple juice (can blend fresh pineapple or use bottled juice) ¼ tsp. salt 1 tsp. ground cumin ¼ tsp. pepper
6 green onions, thinly sliced ½ cup chopped fresh or dried cilantro
INSTRUCTIONS 1. In a small bowl, whisk dressing ingredients and set aside. 2. In a large bowl, combine all of the remaining ingredients. Then, pour dressing over vegetable mixture and toss to coat. 3. Cover and refrigerate at least 1 hour. Stir before serving. Store in the refrigerator in an air right container for up to 7 days.
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