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My grocery store had a huge special on mangos – something like 12 mangos for $4.00.  I love mangos.  I was eating them plain, I was freezing diced mangos to be used for smoothies and ice cream, creating mango salsas.  I was trying to think of all kinds of ways to use them and discovered this recipe.  It’s easy, quick, pretty and healthy.

This is great for warm summer days and is best if you allow the salad to marinade in the fridge for 1-2 hours before serving.  I hope you enjoy it as much as I do.

1 can (16oz) cannellini beans (you can substitute with navy beans)

1 ripe mango, diced

2-4 tablespoons red onion, finely minced

1 handful of fresh cilantro, finely chopped

1 ripe Haas avocado, diced

1 lime, juiced

1 tablespoon honey

¼ cup extra virgin olive oil

 sea salt and freshly ground pepper

Make dressing by squeezing the lime juice into a small bowl.  Whisk in honey.  Then, while whisking lime honey mixture, slowly pour olive oil in a thin stream.  Continue mixing to emulsify.

Toss salad ingredients together in a medium bowl.  Pour dressing over and toss again.  Add sea salt and freshly ground pepper to taste.  Serve on bed of spinach or lettuce or serve as a side salad.  Allow dressing to marinade the salad for 1-2 hours for best flavor.