Monday, May 30, 2011
Mango and Black Bean Salad (with Avocado and Shrimp)
A huge thank you to my sister for providing today's recipe. I remembered her serving this tasty dish at family gathering and wanted to try it out for an upcoming potluck.
adapted from Maureen Callahan, Cooking Light MARCH 2008
with shrimp, avocado and hot sauce additions from Nichole
1 1/2 cups chopped peeled ripe mango (about 1 large)
1 cup thinly sliced green onions
1/2 cup cooked wild or brown rice
3 Tbsp finely chopped fresh cilantro
2 Tbsp roasted tomatillo or fresh salsa
2 Tbsp fresh lime juice
2 Tbsp extra virgin olive oil
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 (15-ounce) can organic no-salt-added black beans, rinsed and drained
1 large ripe avocado, peeled pitted and diced
1/2 pound cooked, shelled and deveined shrimp
hot sauce to taste
Combine all ingredients in a large bowl. Toss gently to mix.
I doubled the recipe to feed a larger crowd...easy enough to do with this recipe! I used a combination of brown rice and wild rice. In a grocery list snafu I had forgotten to pick up enough green onion for last night's roulade AND today's salad. As a substitute I added finely diced vidalia onion.
Pending tonight's gathering