Recipe of the Month
American Heart Association’s Mango, Avocado and Black Bean Salad
From 9 News:
KUSA – Lindita Torres-Winters stopped by 9NEWS Mornings to show us how to make mango avocado and black bean salad.
Torres-Winters in an American Heart Association volunteer and owner of Lindita’s Salsa.
She will be making this mango avocado and black bean salad at the Vestido Rojo event. Lindita is this year’s Keynote Speaker, with over 300 women in attendance.
Vestido Rojo aims to raise awareness to heart disease in Hispanic women. Heart disease is the number one cause of death for Latinas.
The event is Saturday 4/18 from 8 a.m. to 1 p.m. at the Sheraton Denver West Hotel and is free to the public.
Vestido Rojo is being held in conjunction with Go Red Por Tu Corazon, the American Heart Association’s nationwide movement that celebrates the energy, passion and power of Hispanic women to band together and wipe out heart disease.
Here is the recipe for mango avocado and black bean salad Torres-Winters will make:
15 oz. canned, no-salt-added black beans (1 can), drain and rinse
15.25 oz. canned, no-salt-added, or, low-sodium whole kernel corn (1 can), drain and rinse
1 cup avocado (1 medium or 2 small)
2 mangos (about 2 cups)
2 green onions
1/2 small red or white onion (about 1/4 cup)
1 red or green bell pepper
1 or 1/2 jalapeño pepper
3 Tbsp. fresh, or, bottled lime juice
1 Tbsp. olive oil
2 Tbsp. fresh cilantro
2 Cups Lindita’s Fresh Salsa
1/4 tsp. ground black pepper
1/4 tsp. salt
Wash and dry lettuce, then chop or tear into 2 inch pieces and divide into 6 bowls or plates.
Combine the black beans, corn, mango, avocado, onions and jalapeño pepper. Do not mix until you add the dressing.
Combine the lime juice, olive oil, cilantro, chili powder, black pepper and salt together in a jar with a secure lid, shake together until mixed well and pour over the mango and avocado mixture.
Toss gently to coat and serve over the lettuce and mixed greens.
Keep it Healthy: When using canned beans, drain and rinse under cold water for a minute to remove some of the sodium.
This salad will keep in the refrigerator for a few days and the flavors keep improving.
You can serve this with crunchy vegetables like cucumbers and/or jicama, cut into ¼ inch slices and used like chips.
You can also enjoy this in a sandwich or wrap. It is a great dish to bring to potlucks or picnics.