When I’m not in my own kitchen, I notice what’s really important to me. Like a sharp knife. And I definitely could have made use of my Vidalia Chop Wizard for this recipe. Not that it took me an excessive amount of time to cut everything up, but when making a salad with mostly diced ingredients, it certainly comes in handy.
As my holiday comes to a close, I wanted to make good use of the tropical goodies that are readily available at the local market and I couldn’t pass up this gorgeous, succulent mango. I thought really hard about using it in a cocktail rather than a salad…. Restraint won out. Definitely the right call.
Ingredients (serves 4 – 6)
1 mango (diced)
1 Hass avocado (diced)
1 14-ounce can black beans (rinsed and drained)
1/2 seedless cucumber (diced)
1 red bell pepper (diced)
1 shallot (diced)
juice of 2 – 3 limes
salt to taste
1. Place all ingredients (except arugula) in a bowl and toss to mix well.
2. Serve on a bed of baby arugula.