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The first official day of spring was March 21. Now it’s time to eat like its spring! Spring is the perfect time to experiment with different flavors and make them staples in your household. Bring on all the fresh flavors with this mango and black bean salad created by Liz at Santosha Nutrition. Grab your tortilla chips and get ready to excite your taste buds.
- 1 package Jali Fruit Co. Dried Mango, rehydrated (see instructions)
- 1 tbsp mexican oregano
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 cucumber, diced
- ½ jalapeno, seeded and minced
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- ¼ red onion, finely diced
- ½ cup corn kernels
- 15 oz black beans
- 1 avocado, diced
- ¼ cup cilantro, finely chopped
- ⅛ cup olive oil
- 1 lime, juiced
- 1 tbsp red wine vinegar
- ½ tsp salt
Add Jali Fruit Co. Dried Mango and oregano to a pot and cover with water. Bring to a boil then remove from heat and let rehydrate for 30 minutes -- strain and chop. In a small mixing bowl, add all dressing ingredients and stir until combined. In a large bowl, add all ingredients, including mango and top with dressing. Toss until thoroughly coated, serve with tortilla chips and enjoy!