Vegan Mango Black Bean Salad

0_0_0_0_250_333_csupload_68825387Ingredients:

2 mangos (peeled, pitted and diced)
1 red bell pepper (seeded and diced)
1 jalapeno (diced) – optional for extra heat
1 cup cherry tomatoes (halved or quartered)
3 green onions
2 stalks of celery (diced)
1/2 red onion (diced)
1/4-1/2 cup of fresh cilantro, chopped
1 cup frozen corn (thawed)
2 cups black beans (pre-cooked)
2 Tablespoons lemon juice
2 Tablespoons avocado oil
1 Tablespoon minced garlic
1 Tablespoon cumin
1 Tablespoon chili powder
1 teaspoon Himalayan salt
1/8 teaspoon black pepper
1 teaspoon red pepper flakes
Romaine lettuce 
1 avocado diced (optional) added to the top
Directions:
 Chop mango, red bell pepper, jalapeno (optional). celery, tomatoes, green onions, red onion and cilantro. Place in a large bowl.  Add black beans and thawed corn. In a separate bowl; whisk lemon juice, avocado oil, garlic, cumin, chili powder, Himalayan salt, black pepper, and red pepper flakes together. Pour over ingredients in large bowl and stir to coat veggies.  Let sit for 1 hour in the refrigerator to blend flavors. Serve black bean mango mixture over chopped lettuce and add avocado, if desired.  
#vegetariandoneyummy
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