Fiesta in a bowl! This 15 minute Mexican Chopped Salad is a great salad to have in your repertoire!
It’s super quick and easy to make, is packed with a great mix of flavors and textures, and is delish! It is great on its own for lunch or a light dinner, or alongside any protein. We tend to serve it with grilled chicken.
This salad has a little bit of everything and is made with real, whole food ingredients: kale, canned black beans, mango, frozen organic corn, cherry or grape tomatoes, yellow pepper, green onion, avocado, cashews and a simple 3 ingredient Lime Dressing.
The combination is super fresh & crowd pleasing! Juice mango, salty crunchy cashews, creamy avo, protein packed black beans, crunchy peppers, juicy tomatoes plus lots of greens. We make it with kale but feel free to substitute your favorite green.
The dressing super simple — prepared salsa, lime juice & EVOO — and pulls it all together.
Finally as with all our salads, feel free to add more or less of your favorite ingredients!
Hope you love it too!
Recipe adapted from one my mom found in a local newspaper several years back.
Scroll down for the recipe and leave a comment if you try.
Mexican Chopped Salad with Kale, Black Beans & Mango
Gluten-Free and Vegetarian, this 15 minute salad is a fiesta in a bowl! Perfect by itself of alongside any protein, this super easy salad that has a little bit of everything it. You can feel free to change the greens or fruit and add more or less vegetables according to taste.
Course: Salads, Sides, Dinner
Cuisine: Gluten-Free, Vegetarian, Vegan
Author: Healthy Gluten-free Family
6cupsshredded kale or any dark leafy greena little less than one bunch or even purchase pre-chopped kale to save time
1cupcanned black beansdrained and rinsed
1 1/2cupsfresh mangosliced thin (I purchased pre-cut mango to save time)
1/2cuporganic frozen cornthawed
1/2avocadosliced or chopped
1/2bunch green onionsgreens and white parts, chopped
1/4cupprepared tomato salsaI used fresh salsa but any will do
3tablespoonfresh lime juice
1tablespoonExtra Virgin Olive Oil
Whisk together all ingredients
Toss all salad ingredients except avocado together in a large bowl with the dressing. Top with avocado.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...
2 thoughts on “Mexican Chopped Salad with Kale, Black Beans & Mango”
I am loving so many of your salad recipes! Thank you. This recipe left me hanging a little with the salad dressing. 1/4 prepared salsa –> 1/4 what? cup or jar? May want to update for future readers 🙂
Thanks! My mistake! Sorry about that! Changing now! It’s 1/4 cup! Thanks for letting me know!