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Cooking gluten and diary free... because everyone deserves a cookie!

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Avocados

Black Bean Mango Salad Stuffed Avocados

July 22, 2014 by angelaskitchen Leave a Comment

Black Bean Mango Salad Stuffed Avocados1

Rich and creamy, avocados are packed with protein, which helps keep your energy up and hunger at bay. While it is true this fruit is higher in fat, it is the beneficial monounsaturated kind that helps increase the “good” HCL cholesterol and helps you feel satiated long after being eaten.

This colorful black bean salad delights the eyes as well as taste buds. Serve as a nourishing lunch or an after work out snack. Black Bean Mango Salad Stuffed Avocados are a delicious way to eat a variety of summer vegetables and truly “eat the rainbow.”

Published on Snap Fitness a month ago with servings figured for 4.

Edit: I’m linking this up to the February 18, 2015 Gluten-Free Wednesdays at Gluten Free Homemaker. Check out what others have shared! 

Black Bean Mango Salad Stuffed Avocados

Print Recipe Pin Recipe
Course lunch, main, Salad, side, Snack, vegan, vegetarian
Servings 6

Ingredients
  

  • 4 1/2 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 1/2 tablespoon lime juice
  • 1 1/2 garlic clove minced
  • 2 1/4 cups canned black beans drained and rinsed well (about 1 1/2 - 15 oz. cans)
  • 2 1/4 cups diced fresh mango
  • 1 1/2 cups cherry tomatoes cut into quarters
  • 1 1/2 orange bell pepper seeded and diced
  • 1 1/8 cup minced fresh cilantro
  • 1/2 cup red onion diced
  • 6 ripe avocados one per serving

Instructions
 

  • In a small bowl whisk together olive oil, red wine vinegar, lime juice and minced garlic. Season with salt and pepper to taste.
  • In another bowl combine black beans, mango, tomatoes, orange pepper, cilantro, and onion. Drizzle with olive oil mixture and toss salad until everything is evenly coated. Serve immediately or cover and chill until ready to serve.
  • To serve: Cut avocados in half. Remove pit. Place avocado halves (2 halves per serving) cut side up onto four plates. Scoop one forth of the black bean mango salad per serving onto avocado halves, allowing remainder to be served on the side.

Screen Shot 2014-08-10 at 8.26.12 PM

Filed Under: Avocados, Corn Free, Dairy Free, Egg Free, Fish Free, GFCF, Gluten Free, Peanut Free, Pork Free, Recipe, Shellfish Free, Soy Free, Tree Nut Free, Vegetarian & Vegan, Veggies Tagged With: avocado, black beans, Corn Free, Egg Free, Fish Free, Lunch, main dish, mango, Peanut Free, Pork Free, salad, side, Snack, Soy Free, tree nut free seafood free, Vegan, Vegetarian

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I am so happy when someone tries one of my recipes. I do ask, though, that you link back to the recipe instead of posting it on your site unless you have made major changes. I have big plans for some of my recipes. Please remember, recipes are for personal use only. I do NOT give permission for any recipe, article, photo, etc. partially or in whole from angelaskitchen.com to be used for profit on another site, in published medium of any kind, or to be copied in part or whole. You MUST contact me for permission if you would like to use a recipe on a paid/membership website, in a restaurant, store, bakery, etc. for profit even with your adaption (this includes any “clubs”, membership sites, etc. that repackage other bloggers work for a fee, even if the original had been adapted or put into another form). THANK YOU FOR UNDERSTANDING. 🙂

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