|Title:||Three Bean Mango Salad|
|Category:||Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian|
1 1/2 c cooked cannellini beans or 1 can (15 oz.) no-salt-added or low-sodium cannellini beans- drained and rinsed
1 1/2 c cooked kidney beans or 1 can (15 oz.) no-salt-added or low-sodium kidney beans- drained
1 1/2 c cooked chickpeas or 1 can (15 oz.) no-salt-added or low-sodium chickpeas- drained
2 mangoes- peeled, pitted and cubed
1/2 red onion- finely chopped
1/2 red bell pepper- chopped
1/2 c finely chopped flat leaf parsley
1/2 c water
1/3 c cider vinegar
1/4 c raw almonds or 1/8 c raw almond butter
1/4 c raisins
2 t whole grain mustard
1/2 t dried oregano
10 oz. mixed greens
|Directions:||In a large bowl, mix the beans, mangoes, onion, bell pepper, and parsley.
Blend water, vinegar, almonds, raisins, mustard, and oregano in a high-powered blender until smooth. Add dressing to beans and toss to coat.
Chill beans in the refrigerator for several hours, to allow beans to soak up the flavor of the dressing.
Serve on top of mixed greens.