Mexi Mango Salad with Strawberry Chipotle Dressing

Drool-Worthy Daily
  • Yield: 2 servings
  • Cook: 10 minutes


1 mango, peeled, cubed
1/2 red onion, thinly sliced
1can black beans, drained, rinsed
4cups romaine lettuce, chopped
1/4cup cilantro, shredded
1cup fresh corn kernels, cooked
2tablespoons canned chipotle pepper in adobo (including juices), diced
1/2cup strawberries, quartered
2teaspoons lime juice
1/4cup olive oil
2teaspoons white balsamic vinegar
1/2tablespoon honey
1teaspoon salt
1/2teaspoon pepper
1/2teaspoon cumin


  1. In a blender, combine all dressing ingredients and puree until smooth.
  2. Split salad ingredients between two bowls. Drizzle with dressing.

Recipe courtesy of Sarah from Drool-Worthy Daily. Sarah is a food blogger from Fort Worth, TX.