This colorful tropical salad would be delicious without the crabless cakes. I hadn't intended to use them but they were calling out to me from my freezer. Wowza, so yum!
1 package Gardein Crabless Cakes
15 oz can black beans, drained and rinsed
1/2 cup chopped red onion
1/2 red bell pepper, chopped
1/2 cup corn kernels
1 Persian cucumber, cut into thin half-moons
1 large mango, peeled and roughly chopped
2 Tbsp chopped cilantro
1 Tbsp lime juice
Lettuce of choice
1 clove garlic, minced
1 tsp dijon mustard
1 lime, zested
3 Tbsp lime juice
1 Tbsp maple syrup
1/4 cup olive oil
1/4 cup vegan mayonnaise
2 Tbsp fresh cilantro, chopped
1. Prepare dressing by wisking together (I used my mini food processor) minced garlic, dijon mustard, lime zest and lime juice, maple syrup, olive oil, vegan mayonnaise and chopped cilantro. Season with 1/4 tsp salt and a pinch of pepper. Refrigerate until ready to assemble salad.
2. In a large bowl combine black beans, red onion, red pepper, corn, cucumber and a pinch of salt. Add mango and cilantro. Squeeze 1 Tbsp lime juice over salad, toss again then refrigerate.
3. Prepare Gardein Crabless Cakes according to package directions(I pan-fried mine). Place on paper towels and sprinkle with salt. Let stand 5 minutes before assembling salad.
4. Assemble salads by placing greens of choice onto a plate. Spread mango and blackbean mixture over greens. Top salad with 5 Gardein Crabless Cakes then drizzle dressing over salad.