Mexican Salad

I think this is the beginning of the end of summer.

Mangoes are summery. So is cilantro and jalapeños and avocados. Even though I eat those all the time.

You know what’s not summery? School. Yesterday was my first day of school. And I was a little overwhelmed. It was probably the combination of trying to get in with the physical therapist for my stupid knees plus making sure I was going to graduate on time.. err, early (there was a little scare there) plus all those first day “Is there anyone in my class?” and “Am I actually going to survive biochemistry, especially since it’s day one and I’m lost??” PLUS  still trying to recruit people for my research.

So, live it up. The last bit of summer. Before things get too hard and stressful and before you hit your head on the wall so many times that you forget what a really good mango tastes like. Throw some crazy summery ingredients together and call it lunch. Seriously, people. This stuff is good. I’m about to throw in my hat, and head to somewhere tropical and sell this all day.

Mexican Salad
Adapted from Kath Eats

1/4 c black beans, drained and rinsed
1/4 tsp cumin
1 mango, chopped
1 mini red pepper, chopped
1 jalapeño, minced
1/8 c shredded jack cheese
1/2 avocado, chopped
1 tbsp plain Greek yogurt
1 tbsp lime juice
1 tbsp chopped fresh cilantro

Combine all ingredients.

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