Cinco de Mayo Recipe Remix – Mexican Black Bean Taco Salads

Happy Cino de Mayo!  Well, I was supposed to be posting a recipe today for the Holiday Recipe Club.  But, I got a late start on the assignment, and the recipe I made, while pretty good, was not quite where I want it to be to share with you.  But I still felt like I had to celebrate Cinco de Mayo with some yummy Mexican eats.  So I remixed an old recipe.  Hmm, maybe this counts for Holiday Recipe Club. It does have salsa, which is made from tomatoes!

I’ve mentioned before how much my family loves this Black Bean & Mango Taco recipe from my friend, Michelle, at Find Your Balance.  I twist up Michelle’s recipe a bunch of different ways, like in this Mexican Pineapple Black Bean Stuffed Sweet Potato.  Well, Wednesday night is usually salad night in our house, so I thought this Mexican Black Bean mixture would make an excellent and healthy taco salad.

So I am not giving you a new recipe, but all you have to do is make up the black bean filling from this recipe.  This time I decided to put in a little mango with the pineapple.  I scooped it on to some chopped lettuce, squirted on a little lime juice and olive oil as a dressing, and topped with with chopped avocado, salsa, cheese, and my favorite sour cream substitute, Chobani Greek yogurt (oh, by the way, did I mention I am doing a little free Chobani giveaway once I reach 1000 fans on Facebook).

Ole!

Now it is time to fiesta for The Bug’s birthday!!

This recipe was shared with:

Amee’s Savory Dish Fit and Fabulous Fridays #31

Katherine Martinelli’s Bean Blog Hop

Tastefully Julie’s

Tweet

f42522063535846c6da3162ff8602c97

If you like this post, you'll love these:

Tagged as: Avocado, Black Bean, Cheese, Chobani, Gluten-free, greek yogurt, Mango, Pineapple, recipe, Remix, Salad, Salsa, Vegetarian