Black Bean and Mango Salad with Tomatillo Vinaigrette

You Will Need:

  • Tomatillos, 2 each, chopped
  • Parsley, 1 Tbsp, finely chopped
  • Cilantro, 1 Tbsp, finely chopped
  • Red Wine Vinegar, 2 Tbsp
  • Olive Oil, 1/4 cup
  • Honey, 1 tsp
  • Lime Juice, 1 Tbsp
  • Black Beans, 1 each, 16-ounce can, rinsed and drained
  • Corn, 3 ears, peeled, cut off the cobb
  • Salt, 1 Tbsp
  • Pepper, 1 tsp
  • Mango, 1 each, small dice
  • Red Onion, ½ cup, small dice
  • Green Bell Pepper, ½ cup, small dice

Recipe Serves: 8, serving size 2 cookies

Instructions:
1. In a blender combine tomatillos, parsley, cilantro, vinegar, oil, honey, lime juice, salt, and pepper. Blend until smooth, then transfer to a bowl and chill for 20 minutes.

2. In a serving bowl combine chopped onion, bell pepper, mango, black beans, and corn. Toss with tomatillo vinaigrette, then cover and chill 20-30 minutes before serving.
Recipes and Pictures by Chef Katie Reineberg