Red Bean and Arugula Salad with Mango Balsamic Dressing

This is from How Not to Diet Cookbook, Michael Greger, M.D., Recipes by Robin Robertson

I prepared this for one of the shelter nutrition talks.  The salad can be adjusted as needed.  I used some arugula, some spinach and other mixed greens.  I also added some strawberries and mango to the salad.  

The mango dressing was very good.  The mango was quite ripe and blended very easily in the Magic Bullet.  

INGREDIENTS:

1 ripe mango, peeled, pitted and coarsely chopped

2 Tbsp balsamic vinegar (better with 1 Tbsp balsamic and 1 Tbsp rice vinegar)

1 Tbsp minced scallion

2 tsp minced fresh parsley or cilantro (I used cilantro)

1 tsp white miso paste

1/4 inch fresh turmeric, grated, or 1/4 tsp ground

6 cups chopped arugula or baby spinach

15 oz (1.5 cups) dark red kidney beans or adzuki beans, drained and rinsed

1 English cucumber, thinly sliced

1 cup cherry or grape tomatoes, halved lengthwise

DIRECTIONS:

1) In a blender, combine the mango, vinegar, scallion, herb, miso and turmeric.  Blend until smooth.  Set aside. 

2) In a large bowl, combine the arugula, beans, cucumber and tomatoes.  Pour the dressing over the salad and toss gently to combine.  Serve immediately.

Photo is from Michael Greger's Cookbook.  Take another next time the salad is made.  The mango dressing is worth repeating!