BLACK BEAN TACO SALAD

I have been craving salads lately. This one was super delicious though I changed it quite a bit. Salads are great to make because you can clean out your refrigerator and create a spectacular meal all at the same time!

You can find the recipe at “Veggie Inspired”: Healthy Taco Salad.

Here's a brief video about how to select a mango for ripeness.

Here's a video about how to cut a mango.

Here is Dr. Greger showing his favorite way to eat a mango.

What I did differently:

-I was too lazy to prep the black beans. Instead I made a triple batch of the roasted chickpeas. I roasted the chickpeas for 40 minutes. I then tossed a lot of the chickpeas onto each serving of salad.

-For my salad I used a bunch of red leaf lettuce chopped, bagged kale salad mix including the sunflower seeds that came with the mix, 3 scallions sliced, 1/2 cucumber diced, 1 mango diced, 1 cup frozen corn that I cooked, a few peperoncini peppers sliced, and a handful of cilantro leaves

What I did differently for the dressing:

-Used 1 cup cannellini beans (canned, drained, rinsed) instead of cashews to lower the fat content

-Used 2 small cloves garlic

-Increased chives to several teaspoons

-Reduced salt to 1/4 tsp

This salad would look so nice in a taco shell bowl but my husband did not want one so I spared myself the extra work.