Mango Black Bean Salad in a Jar
Honey lime vinaigrette is easy (and inexpensive) to whip up at home — plus, you'll avoid additives and added sugars you find in most pre-packaged dressings. Black beans and quinoa provide filling protein, and mango adds a hint of sweetness to this mason jar recipe.
Makes five servings.
Ingredients:
Dressing:
1/2 cup extra virgin olive oil
Juice of 2 limes
2 tbsp honey
1 tbsp Dijon mustard
1 tsp garlic powder
1/2 tsp cumin
Salt and pepper, to taste
Salad:
5 cups shredded romaine lettuce
2 avocados, diced
2 cups frozen diced mango, thawed
2 cans black beans
1 can yellow corn, drained
1 cup cooked quinoa
1 jalapeño, seeded and finely chopped
1/2 medium red onion, finely chopped
1 lime
Directions:
Blend all dressing ingredients in a blender until combined. With the blender running on low, slowly add the olive oil and blend until smooth.
Squeeze half of the lime over the mango, and the other half over the avocado.
Pack your jars in the following order: 2-3 tablespoons dressing, quinoa, mango, black beans, corn, avocado, onion, jalepeno, cilantro, lettuce.
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