Two “Bean” Salad with Corn, Avocado, Mango and Salsa Verde Vinaigrette

Again, after such a food extravaganza, my body was craving something delicious and healthy.  This Sunday, we had a barbecue at a friends’ house, and I was asked to prepare the side to her ribs.  Corn always comes into my mind, but I also wanted something that was healthy and colorful.  I feel that the more colors you put in a salad, the more nutrients you are giving your body.  I also knew I didn’t want your typical lettuce and tomato salad that is prevalent in almost every menu here.  It’s funny, Spaniards are not big on salads, and it baffles me that the variety of produce that you get here aren’t translated into a cornucopia of a salad bowl.

This “salad” was delicious, full of black beans, chickpeas, corn, cherry tomatoes, avocado, mango and then a slightly tangy Salsa Verde (made from tomatillos) vinaigrette, and some fresh cilantro.

Really easy to make, gorgeous to present, and you have a filling, healthy side to any lunch.

So here’s what you’re going to need:

Serves 6

1 can Black Beans, drained

1 can Chickpeas, drained

1 small can Corn, drained

1 avocado, diced

1 large slice mango, diced

8 cherry tomatoes, halved

3 tbsp cilantro, chopped

For the vinaigrette:

3 tbsp extra virgin olive oil

2 tbsp salsa verde

Juice of 1 lime

1 tsp sugar

1 tsp salt

Fresh ground Pepper

Just mix all the ingredients, except for the avocado if you aren’t serving immediately.  When you are ready to serve, then dice and mix in the avocado, if not it gets all brown.  And it’s that easy!

From my kitchen to yours,

Carla

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10 comments on “Two “Bean” Salad with Corn, Avocado, Mango and Salsa Verde Vinaigrette

  1. Sarah Szucs says:

    Where do you buy your salsa verde and/or your tomatillos? Lovely salad idea – keep the recipes coming!! X

    • expatchef says:

      Hi Sarah,
      Thank you! I am sure in the Mexican foods area you con find Salsa Verde, or depending on where you live, tomatillos in the produce isle. If you make it with fresh tomatillos, they have to be blanched first. Much easier if you find the already prepared salsa verde. Just make sure you lessen the amount of salt if you’re using the prepared kind, as it already will have a lot of sodium! Good luck finding them!

  2. Sarah Szucs says:

    Where do you buy your salsa verde/tomatillos? Lovely salad idea – keep the recipes coming!! X

  3. andylmoore says:

    Gonna make this. Was looking for a salad to do this week. Just need the mango

  4. So summery! Perfect side for a BBQ. I love those lighter salads which fill the perfect gap between protein & carbs, tasty things they are!

  5. I’m a sucker for colourful food and this looks amazing. I’m always wandering round the grocery store looking for anything that catches my eye (usually sweet potato and/or corn!).

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