I have a hard time with lunch. I hate having to stop in the middle of what I’m doing because I’m hungry and I hate trying to find something that sounds good. I’ve always been this way, but it’s even harder since being gluten free. I went on a search for new recipes and was quite happy to find a bunch of delicious, filling salads that are perfect for lunch (especially since they’re not the type of things my husband likes, so having them for lunch is better than dinner).
I got the recipe for this first salad I tried from the Nate Berkus Show website. It’s delicious! I actually ate it as a tortilla chip dip rather than a salad and can’t wait to go to the store for more onions, so I can make it again. Here’s the link to the recipe.
Isn’t this picture gorgeous? It’s from the Nate Show site. There’s a picture of mine at the bottom. Not as pretty because I used a white onion instead of red and I didn’t use a red pepper at all, so less color. Plus I’m obviously not a great photographer ;).
Black Bean-Mango Salad
1 ripe mango, peeled, pitted and diced
½ cup Italian dressing, any kind you like (I used Kraft)
Two 15-ounce cans black beans, drained and rinsed
½ cup chopped red onions (I used white because it’s what I had)
1 small green pepper, seeded and chopped
1 small red pepper, seeded and chopped (these were way too expensive, so I left them out)
Salt and pepper, to taste
In a food processor or blender, take ¼ cup of the mango with the Italian dressing until smooth.
In a large bowl, combine the remaining mango with the beans, red onions, and peppers. To the bean mixture, add the mango puree.
Season to taste with salt and pepper, and chill until ready to serve.
I had this for lunch for 2 or 3 days, plus I snacked on it throughout the day. Tasty. I highly recommend it.