By Published On: 6 June 2014414 words2.1 min read

White Bean Salad

The grocery store had mangoes on sale and I can’t pass up a sale on mangoes- especially if they are priced at a dollar a piece, and they were.  I stocked up.  It’s never really hard for me to figure out what to do with mangoes, usually I just peel and cut them into pieces to eat raw.  When I’m feeling spunky I make a mango habanero salsa that I could eat on it’s own for the rest of my life and be happy.

The other morning I decided I was in the mood for salsa.  In checking for supplies I realized I didn’t have all the ingredients.  So I did the next best thing- I improvised using what I had on hand.  And what I ended up making was spectacular.  So much so that I made it every single day this week for breakfast.  I can’t get enough.

And let me just say also, at first glance this recipe seems like the ingredients wouldn’t mesh well.  That isn’t true.  These ingredients might seem like a strange fit but they are so good together.  The key is to make sure that the fruit is at it’s peak ripeness.  The sweet fruit mixed with the heat of the chili and the tang of the lime- it’s delightful.

This recipe comes together in minutes and is chock full of nutrition.  It makes enough to share but be sure to double the recipe when serving to a crowd of 4 or more.

Mango Avocado White Bean Salad

  • 1 ripe mango – peeled and cubed
  • 1 ripe avocado – diced small
  • 1/3 cup fresh raspberries – cut into pieces
  • 1/2 small white onion – diced small
  • 1 jalapeno – deseeded and diced small
  • 1 can (15 oz) white beans (cannelli, navy, or great northern) – drained & rinsed
  • 1 small lime – juiced

Add all the ingredients into a bowl and pour the lime juice over top.  Gently mix and let stand 10 – 15 minutes to allow time for the ingredients to marry. Note: I would have added fresh cracked pepper and/or fresh cilantro if I had had it on hand.  If you enjoy spicy food like I do, swap out the jalapeno for habanero- the mango and lime tone it down but you still have a lovely lingering heat.  If you like less heat, feel free to choose a chili with a heat level more suited to your tastes. Enjoy!

By Published On: 6 June 2014414 words2.1 min read

White Bean Salad

The grocery store had mangoes on sale and I can’t pass up a sale on mangoes- especially if they are priced at a dollar a piece, and they were.  I stocked up.  It’s never really hard for me to figure out what to do with mangoes, usually I just peel and cut them into pieces to eat raw.  When I’m feeling spunky I make a mango habanero salsa that I could eat on it’s own for the rest of my life and be happy.

The other morning I decided I was in the mood for salsa.  In checking for supplies I realized I didn’t have all the ingredients.  So I did the next best thing- I improvised using what I had on hand.  And what I ended up making was spectacular.  So much so that I made it every single day this week for breakfast.  I can’t get enough.

And let me just say also, at first glance this recipe seems like the ingredients wouldn’t mesh well.  That isn’t true.  These ingredients might seem like a strange fit but they are so good together.  The key is to make sure that the fruit is at it’s peak ripeness.  The sweet fruit mixed with the heat of the chili and the tang of the lime- it’s delightful.

This recipe comes together in minutes and is chock full of nutrition.  It makes enough to share but be sure to double the recipe when serving to a crowd of 4 or more.

Mango Avocado White Bean Salad

  • 1 ripe mango – peeled and cubed
  • 1 ripe avocado – diced small
  • 1/3 cup fresh raspberries – cut into pieces
  • 1/2 small white onion – diced small
  • 1 jalapeno – deseeded and diced small
  • 1 can (15 oz) white beans (cannelli, navy, or great northern) – drained & rinsed
  • 1 small lime – juiced

Add all the ingredients into a bowl and pour the lime juice over top.  Gently mix and let stand 10 – 15 minutes to allow time for the ingredients to marry. Note: I would have added fresh cracked pepper and/or fresh cilantro if I had had it on hand.  If you enjoy spicy food like I do, swap out the jalapeno for habanero- the mango and lime tone it down but you still have a lovely lingering heat.  If you like less heat, feel free to choose a chili with a heat level more suited to your tastes. Enjoy!

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  1. My Very Veggie Blog June 12, 2014 at 9:13 am - Reply

    This sounds so good and simple. I love anything with white beans!

    • KD Traegner June 13, 2014 at 8:39 pm - Reply

      Hi MVVB! It is so simple and refreshing! I love anything with white beans too! I have a rosemary white bean salad that I’ll have to share- it’s my second all time favorite summer salad :) Thanks for the comment!