Mason Jar: Mango Black Bean Quinoa Salad

Hey Guys,

I just finished running a 7 Day Clean Eating Challenge for about 65 people.  It was fantastic!  So many people lost weight, started on the road to clean eating, felt better, and became happier!  This is something that I truly love to help people with.  I love teaching people how what we eat is so important to how we feel and look.

  So, with that being said, I wanted to share one of the favorite recipes of many of the challengers.  Also be on the lookout for my next FREE CLEAN EATING GROUP.  To be sure you get all the deets, CLICK HERE to friend me on Facebook, so you will see when I announce the next group!

The recipe favorites by so many challengers was the MANGO BLACK BEAN QUINOA SALAD, and the best part is…you can make it in a mason jar, and just shake it up when you are ready to eat it.  It helps to keep everything fresh and easily portable, if you pack your lunch for work.

MANGO BLACK BEAN QUINOA SALAD

Makes 5 salads. (You’ll need 5 clean mason jars with lids.)

For the dressing:

juice of 2 limes
2 tablespoons honey
1 teaspoon white sugar
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon cumin
salt + pepper to taste
1/2 cup extra virgin olive oil

1.  Place all ingredients except olive oil in a blender.  Blend on low until thoroughly combined.  With the blender running on low, stream the olive oil into the blender and blend until smooth.

For the salad:

2 avocados, diced

juice of 1 lime

2 cups frozen diced mango, thawed

1 jalapeno, seeded and finely chopped

1/2 of a medium red onion, finely chopped

1/2 cup finely chopped cilantro

2 cans black beans, drained

1 can yellow corn, drained

1 cup cooked quinoa

5 cups shredded romaine lettuce

Assemble the salad in the following order:

Place all ingredients except olive oil in a blender.  Blend on low until thoroughly combined.  With the blender running on low, stream the olive oil into the blender and blend until smooth.

In the bottom of each jar, add 2-3 tablespoons of the Honey Lime Vinaigrette.

Squeeze the juice of one half of the lime on the mango, and the other half over the avocado.  Sprinkle the avocado with a little salt.

Divide the mango evenly between the jars, then add black beans and corn.

Next, add the deconstructed guacamole ingredients.  First the avocado, then red onion, followed by the jalapeño

Top with cilantro, then pack each jar full of the salad greens.  You can use romaine as I’ve indicated above, or spinach would work really well as well.

When ready to serve, shake the jar to distribute the dressing, and pour onto a plate. Voila!

Shoutout to yagottahaveahobby.com for the recipe!