How to Make Eating on a Dime Mango Salsa Salad

Matthew Ray
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
How to Make Eating on a Dime Mango Salsa Salad
Page content

How to Make Eating on a Dime Mango Salsa Salad Delicious, fresh and tasty.

Mango Salsa Salad. Bring the Beach to Your Kitchen with Bush's Black Bean Mango Salad. Whip Up Our Bush's Black Bean Mango Salsa & You'll Be On Island Time Before You Know It. A delicious, colorful, sweet and spicy salad with diced chicken, a mango pico de gallo salsa, blue cheese, and cranberries in a wonderful chipotle lime vinaigrette.

This stuff is great - I make it all the time.

I like to serve it with chips and alongside some fresh, homemade guacamole.

This mango salsa is colorful, sweet, spicy, cool, surprising.

You can cook Mango Salsa Salad using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Mango Salsa Salad

  1. It’s 1 of mango, peeled and diced.

  2. Prepare 1/2 cup of pineapple, peeled and diced.

  3. Prepare 1/2 cup of red bell pepper chopped.

  4. You need 1/4 cup of chopped coriander/cilantro leaves.

  5. It’s 1/4 cup of chopped scallion/green onion.

  6. Prepare 1 of small red onion diced.

  7. You need 1 tablespoon of lime/lemon juice.

  8. It’s to taste of Salt.

I made this in June for a luau and people STILL remember it and ask me for the recipe.

This mango salsa would be fantastic on fish tacos or just about any fresh, Mexican-themed dish, really.

I can confirm that it goes well with chips, guacamole and black bean tacos.

It was a big hit at my friend's potluck dinner!

Mango Salsa Salad step by step

  1. In a serving bowl, combine the mango, bell pepper, onion, coriander, green onion.

  2. Drizzle with the lemon juice and mix well..

  3. Season to taste with salt..

  4. Let the salsa rest for 10 minutes for best flavor..

You could also serve it on salad or just eat it straight out of the bowl as a salad.

For salsa, in a large bowl, combine the first six ingredients; chill until serving.

In a large skillet, saute the chicken, cumin, onion powder, chili powder, cayenne and salt in oil until heated through.

Toss greens with dressing; divide among seven serving plates.

Top with chicken mixture, mango salsa and cheese.