Crunchy Vegetable Salad with Mexican Mango Dressing

Some of our Bay Area chiro school friends are visiting us for the weekend! I like having company. If we’re having company within 3 weeks of my due date, I’m glad they are friends that I like a lot because they probably won’t mind if I sit around a lot. (I’ll keep the complaints to a minimum, though.)

What are your plans? Do they involve a BBQ grill? Salads that will be sitting in the sun? If so, you should really give this one a try.

(It won’t give you salmonella. Oh, and it’s the bomb, too.)

You can put whatever you like in this salad — it’s that versatile. I wouldn’t mess with the dressing, though. Despite its smoothie-like appearance, its sweet-spicy flavor really completes the salad. I added some feta crumbles and thought it added a nice, salty bite, but feel free to use Mexican cotija cheese or leave it out completely.

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Crunchy Vegetable Salad with Mexican Mango Dressing

Yield: 8-10 servings

Prep Time: 20 minutes

Total Time: 20 minutes

This light, vegetarian salad is perfect for a hot evening dinner outside! You'll love the sweet mango dressing that pulls everything together.

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Ingredients

• For the salad:
• 1 1/2 cups cooked beans (any kind you like, 1 can)
• 1 bell pepper, diced
• 2 large carrots, julienned
• 1/2 an English cucumber, julienned
• 1/2 large jicama root (or any other crunchy vegetable)
• 2 cups chopped spinach
• 1/2 cup cilantro
• 2/3 cup crumbled feta cheese
• Sliced avocado & lime wedges (for serving, if desired)
• For the dressing:
• 1 large, ripe mango
• 1/4 cup freshly squeezed lime juice
• 2 large green onions, with tops
• 3 Tbsp. extra virgin olive oil
• 1/2 tsp. sea salt
• 1/2 chipotle pepper in adobo sauce (substitute 1/4 tsp. ground chipotle powder or use your favorite chili spice)

Instructions

To make the dressing: Peel mango and place in a food processor or blender with all other dressing ingredients. Blend on high until uniform and creamy. It will look like a smoothie. Add a pinch or two of salt, if needed. To make the salad: Place beans and vegetables in a large bowl. Pour dressing over the top. The salad should be moist, but not gloppy. If you feel there's too much dressing, add more vegetables and/or beans. Sprinkle feta over the top. Serve with sliced avocado and lime wedges on the side.

I hope those who fell in combat or lost loved ones will feel our thoughts and prayers this weekend! (It’s not just about grilling and parties :))

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