Mango, Greens, and Beans Salad
Sweet mango, fresh greens with beans, and savory balsamic dressing.
Prep Time: 15 minutes minutes
Course: Main Course, Salad
Cuisine: Vegan, Vegetarian, WFPB, Whole Food Plant Based
Keyword: Arugula, Beans, Mangos, Tatsoi
Servings: 1
Calories: 179kcal
- 1 Mango Peeled, fruit cut from the seed and diced.
- 1 Handful Tatsoi or Arugula Or greens of your choice, cleaned and dry.
- 1/4 Cup Garbanzo Beans Prepared. I used garbanzo and cranberry beans.
- 1 Tbsp Balsamic Vinegar No color or sugar added.
- 1/4 tsp Mexican Oregano Dried
- Pepper To taste.
Add the Mexican oregano to the balsamic vinegar to reconstitute the oregano. Set aside.
Lay the handful of Tatsoi or Arugula down. Top with garbanzo beans. Add the diced mango to the top.
Pour the balsamic vinegar with Mexican oregano on your salad. Add pepper to taste.
Calories: 179kcal | Carbohydrates: 44g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 187mg | Potassium: 507mg | Fiber: 5g | Sugar: 31g | Vitamin A: 4440IU | Vitamin C: 100mg | Calcium: 37mg | Iron: 1mg