Black Bean, Corn, Mango Salad w/ Honey-Lime Vinaigrette

Recently I made a happy little find at Trader Joe’s!  These Chile-Lime Chicken Burgers. They were nicely priced at $3.49 for a 16 ounce package of four burgers. They are made with all-natural ingredients, no preservatives…and are high in protein, low in fat. All which fit right in here with our healthy but oh-so-yummy POV! Do you have a Trader Joe’s near to you? If you haven’t shopped there yet, I would heartily encourage you to give them a try! We are always satisfied with our purchases at Trader Joe’s…and will pick up another package or two of these on our next shopping trip.

So, these made for a quick meal as they grilled up in approximately ten minutes. But, what to serve with them…this was my question. Hmmmmm….something quick, healthy, fresh…?  I googled ‘…lime, mango, salad…’ and was presented with quite a list and variety of choices. After reading a few recipes, I had a pretty good idea and a plan of action. We were quite satisfied with the burgers and this Black Bean, Corn, and Mango salad with Honey-Lime Vinaigrette to accompany the burgers. This makes quite a large bowlful (I’d venture to say 9-10 cups or so). So consider making this as a side dish to bring along to a BBQ this summer. Enjoy!

Black Bean, Corn and Mango Salad w/ Honey-Lime Vinaigrette

ingredients :
salad:
2 cup fresh or frozen corn, thawed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can small white beans, drained and rinsed
1/2 small sweet onion, sliced thin
1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 yellow bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 large mango, peeled, seeded, and cut into 1/2-inch pieces

vinaigrette:
2 small (or 1 large) limes
2 tablespoons honey
2 tablespoons balsamic vinegar
1/4 cup mango (or orange) juice
1/3 cup olive oil
sea salt, freshly ground black pepper
sprinkle of ground red pepper (optional)

garnish:
1/4 cup chopped fresh basil leaves (optional)
zest from the limes

Directions:

• in a large mixing bowl, combine veggies, beans, and mango
• zest the limes (putting the zest aside ‘til the end), and squeeze all the juice from the limes
• combine lime juice, honey, balsamic, and mango juice using a blender, food processor, or simply whisk by hand
• slowly pour in the olive oil in a slow steady stream ‘til it is fully incorporated with the liquids
• season the vinaigrette to taste with salt and pepper (and the red pepper, if using)
• pour the majority of the vinaigrette over the salad, and stir thoroughly but gently to combine (adding more of the vinaigrette, if necessary)
• allow to set at room temperature for 20-30 minutes to combine flavors (or place in refrigerator ‘til ready to serve)
• when ready to serve, garnish with the lime zest and basil strips

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Please don’t ever forget that!)

♥  coleen

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