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Plant-Based Salad
This Avocado with Black Beans & Mango Salad is a delicious and easy vegan recipe, ideal as a side for lunch or dinner. Simply prepare it by slicing the avocado in half, removing the pit, and placing it on a bed of arugula. For the filling, add GOYA® Extra Virgin Olive Oil to a mix of chopped green onions, bell peppers, cilantro, mango, and the wonderful GOYA® Black Beans. Put this mixture over the avocado and finish by adding some more on the arugula. Delicious!
Ingredients
3
firm-ripe avocados, rinsed and dried
2 cups
arugula or spring mix
2
limes
2 tbsp.
GOYA® Extra Virgin Olive Oil
1 tbsp.
seeded and chopped GOYA® Jalapeño Pepper
½ tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper
1 can (15.5 oz.)
GOYA® Black Beans, rinsed and drained
1 jar (4 oz.)
GOYA® Fancy Red Pimientos, drained and chopped
1
mango, peeled pitted chopped (1 1/3 cups)
3
large scallions, chopped
¼ cup
chopped cilantro
Directions
Step 1
Halve and pit avocados. Run knife around rim to loosen flesh. Arrange arugula and avocado halves on 6 plates. Lightly season avocados with Adobo.
Step 2
Zest ¾ teaspoon lime rind; juice limes. Whisk together olive oil, jalapeño, Adobo, lime zest and 3 tbsp. lime juice in medium bowl.
Step 3
Add black beans, pimientos, mango, scallions and cilantro; toss to combine. Spoon mixture on avocados and over arugula.
New from Goya
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