20-minute Mango Black Bean Salad

Mango Black Bean Salad
1 red pepper, diced
1 mango, diced
1 15-oz can low-sodium black beans
2 limes, 1 juiced and 1 sliced into wedges
1 tbsp agave or honey
1 tsp chili powder
1 tsp chipotle chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp sea salt
Black Pepper
2 cups of baby spinach
Toppings
1 english cucumber, sliced in quarters
1 cup cherry tomatoes, halved
1 avocado, diced
1 tbsp chopped cilantro
1/4 cup feta cheese (omit if vegan)
Lime Wedge (Optional)
Tortilla chips (Optional)

Drain and rinse the black beans. In a large bowl, mix black beans, mango, red pepper with the lime juice agave (or honey) chili powder, chipotle chili powder, cumin, garlic powder, salt and a few twists of black pepper. Mix well (you will have extra black bean salad – perfect for leftovers!). Arrange 1 cup of spinach on each plate. Top with 1 cup of mango black bean salad, 1/2c halved cherry tomatoes, 1/4 of the diced avocado, cilantro and feta cheese (omit if vegan). Finish with a squeeze of lime and a sprinkle of crushed tortilla chips.

Note – If you have kids, I like to make plates with sliced cucumbers, peppers, mango and black beans separated (be sure to set some aside before mixing the salad!). I usually serve with some tortilla chips to dip in mashed avocado/lime juice on the side.