Sweet Life Disclosure: This is part of a sponsored collaboration with United Soybean Board and DiMe Media. Thanks you for supporting companies I collaborate with to bring you exciting new recipes.
Mexican Spinach Salad with Mango-Lime Dressing
This Mexican spinach salad recipe is a staple in my home. I always have the ingredients on hand because it is nutritious and simple to throw together, plus is can easily be adapted to the season. I might swap out the jicama for thinly sliced squash or use radishes instead of red onions this spinach salad is truly one of my go-to salads.
It’s so easy, and delicious. Seriously, all you need to do is dice your veggies, sliced open a few avocados and quickly whisk together the mango dressing and it’s pretty much done.
My Mexican spinach salad is the kind of salad that is fancy enough for a Mother’s Day brunch, but also perfectly easy to whip together for a weeknight dinner. I pre-chop all my ingredients and make the dressing on the weekend making this salad a snap to pull together. For either scenario, and all those in between this salad will serve you and your family well.
To make the dressing I used soybean oil as my oil base. Did you know that Soybean oil offers many benefits and has a neutral flavor that helps me create some of my favorite traditional meals without compromising taste? Soybean oil serves as a principal source of omega-3s which can help reduce blood pressure and prevent heart disease. It also contains unsaturated fats and when it replaces saturated fats, it may lower cholesterol levels.
My mango dressing itself adds a depth of freshness to this salad. Made with mango juice, soybean oil and cumin it pairs perfectly with the jicama and crunch from the pepitas. Be sure to add plenty of pepitas, my kids always ask for more, so I place a tiny bowl with additional pepitas at the table. I love how this dressing adds a vibrant note to the spinach salad. I’m thinking of swapping out mango juice for pomegranate the next time I make this salad. I bet it would be yummy and tie into the falls season.
Ready to enjoy this salad? Here’s quick video on how easy this salad is to make.
In celebration of its new Spanish language micro-site, the United Soybean Board invites you to make a video sharing your favorite recipe using soybean oil and upload a link for a chance to win a $5,000 grand prize or one of five $1,000 runner up prizes.
- 1 pound dried pinto beans
- 2 cloves of garlic
- 1-12 ounce beer
- 1 pound bacon, thick cut
- 1 medium onion, chopped
- 3 roma tomatoes, diced or 1 -15 ounce can of tomatoes, chopped
- 1 whole chipotle, from can, chopped
- ½ tsp comino
- Clean beans, remove any bits or broken beans and place in colander.
- Rinse beans under cold water until water runs clear and drain.
- Place in a large heavy stockpot, add enough water to cover beans, about 8 cups and add beer and garlic.
- Bring to a boil, reduce to a simmer and cook over low heat until soft, about 7 hours.
- Make sure to keep at least 1 inch of water above beans at all times.
- When beans are ready crisp bacon in a skillet until crisp.
- Remove from pan and add onions. Stir frequently to loosen the brown bits from the bacon.
- Cook for 2-3 minutes.
- Add tomatoes and chipotle and continue to stir to remove any leftover bits from skillet, you want that entire flavor in your beans.
- Remove from heat and add to pot of beans, stir to combine.
- Add the comino, season to taste with salt and pepper. Stir to combine. Add the cilantro just before serving