I saw this recipe on Hungry Girl several years ago, and it has been a favorite ever since. Of course, over the years, I have adjusted it to suit my taste, and I have lost the original so I don’t remember how much I have changed it. This tastes fabulous, and Al and I eat it like little pigs, so I have gradually adjusted the recipe to make a large amount. And it does take a good amount of chopping, so if I’m going to be doing a lot of chopping, I like to make it worthwhile.
This time the grocery store had Huge mangos, and they had very small (for a mango) seeds, so this salad has a lot of mango in it, which is great, I Love mangos. Also, broccoli slaw is sometimes hard to find. It is the best (imho) but you can use “rainbow slaw” which also has cauliflower in it, or in a pinch, plain cole slaw.
1 15 oz can black beans, drained
1 12 oz bag broccoli slaw
3 large mangos, peeled and chopped
1 large jicama, peeled and cut into matchsticks
1 8 oz carton non-fat plain greek yogurt
2 T seasoned rice vinegar
1 T Dijon mustard
1 20 oz can crushed pineapple, drained
1/2 T sugar
1/4 t coconut extract
1 t chili powder, to taste
1/2 t salt, to taste
1/2 t black pepper, to taste
In a very large bowl (this makes a HUGE amount – I use my pasta pot) combine black beans, broccoli slaw, mango, and jicama. Mix well.
In another bowl, combine dressing ingredients and stir until blended. Pour mixture over the salad ingredients, and stir to coat. Refrigerate for an hour to blend flavors and mix well before serving.