Three Bean Mango Salad

Three Bean Mango Salad

www.DrFuhrman.com

Ingredients:

  • 1-1/2 cups cooked or 1 (15 ounce) can no-salt-added or low sodium cannellini beans, drained
  • 1-1/2 cups cooked or 1 (15 ounce) can no-salt-added or low sodium kidney beans, drained
  • 1 – ½ cups cooked or 1 (15 ounce) can no-salt-added or low sodium chickpeas, drained
  • 2 mangoes, peeled, pitted and cubed
  • ½ red onion, finely chopped
  • ½ red bell pepper, chopped
  • ½ cup finely chopped flat leaf parsley
  • 10 ounces mixed baby greens

For The Dressing (see note):

  • ½ cup water
  • 1/3 cup cider vinegar
  • ¼ cup raw almonds
  • ¼ cup raisins
  • 2 teaspoons whole grain mustard
  • ½ teaspoon dried oregano

Directions:

  1. In a large bowl, mix the beans, mangoes, onion, bell pepper and parsley.
  2. Blend water, vinegar, almonds, raisins, mustard and oregano in a high-powered blender until smooth. Add dressing to beans and toss to coat.
  3. Chill in the refrigerator for several hours, to allow beans to soak up the flavor of the dressing.
  4. Serve on top of the mixed greens.

Note: Dr. Fuhrman makes a line of healthful bottled salad dressings. One cup of Dr. Fuhrman’s Almond Balsamic Dressing can be substituted in this recipe.