Roasted Mango Salsa Salad
The unexpected sweet-spicy combo of mango and jalapeños in this salsa salad will thrill your taste buds.
Dovetailing Tip: This makes a great next-day lunch. Put the lettuce in one container and the rest in another. Combine when ready to eat the next day. Add some chopped, leftover chicken today's meal, if desired.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 | mango, peeled and cubed |
| 1 | jalapeño pepper seeded and chopped finely |
| 1 teaspoon | olive oil |
| salt | |
| pepper | |
| 1 cup | diced tomato |
| 1/2 | small red onion, diced |
| 1/4 cup | cooked black beans |
| 1/4 cup | corn kernels |
| 1 | small red bell pepper, diced |
| juice of 1 lime | |
| 4 cups | shredded Romaine lettuce |
| 2 tablespoons | crumbled feta cheese |
| leaf | basil , for garnish |
Directions:
Preheat the oven to 375°. On a parchment paper-lined baking sheet, toss the mango and jalapeño with the oil and season with salt and pepper. Bake for 10 to 15 minutes, until the mango begins to turn golden brown.
Meanwhile, in a bowl, combine the tomato, red onion, black beans, corn, bell pepper and lime juice. Season with salt and pepper.
Put the lettuce into 2 bowls and top with the salsa, mango and jalapeños, feta, and basil. Serve.
Source: foodandwine.com
