Recipe Swap Week 5

Here is my recipe:

Black Bean-Mango Salad
Serves 4, Calories Per Serving = 219

Ingredients
1 ripe mango, peeled, pitted and diced
½ cup Italian dressing, any kind you like (use fat-free or low-cal)
Two 15-ounce cans black beans, drained and rinsed
½ cup chopped red onions
1 small green pepper, seeded and chopped
1 small red pepper, seeded and chopped
Salt and pepper, to taste

Directions
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.

Here is my recipe:

Black Bean-Mango Salad
Serves 4, Calories Per Serving = 219

Ingredients
1 ripe mango, peeled, pitted and diced
½ cup Italian dressing, any kind you like (use fat-free or low-cal)
Two 15-ounce cans black beans, drained and rinsed
½ cup chopped red onions
1 small green pepper, seeded and chopped
1 small red pepper, seeded and chopped
Salt and pepper, to taste

Directions
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 make this most often on Sundays, so we'll have a healthy option for lunch at work or a quick dinner on game nights.
For a complete meal for the family, I’ll simply pair it with either a roasted chicken or some fish to make it a heartier meal. But I normally just eat it plain or over romaine lettuce. (It's even better the next day.) Enjoy!

wow, the soup sounds pretty good - and I love creamy potato soup!!

A few questions:
1. can I add other stuff? (celery, carrots, etc) and when would I add them (with potato?)
2. Does this soup freeze? DH won't eat soup, but if I can freeze it, that would be great for quick lunches...
3. I don't do well with "cups" of stuff - how many potatoes makes 2 cups? 4 cups?

Thanks!! This is perfect for the colder weather coming in now.

1. I think it would be fine to add celery or whatever - I would add with the potatoes so they soften.
2. I don't know how well it would freeze - I've always heard that freezing dairy products changes the texture, so I've never tried it. Also, we love this soup so we eat the leftovers really quick.
3. I don't know how many potatoes I use. I peel and chop them and then throw them in my 4 cup measuring cup until it's full. It depends on the size of your potatoes, but I would say approx 1 large potato = 3/4-1 cup chopped.