Egg Salad Sandwiches with Black Bean Mango Salad
  • For the Sandwiches
  • 4 large croissants, cut in half
  • ½ cup baby spinach, washed
  • 2-3 cups egg salad
  • For the Salad
  • 1 can black beans, rinsed and drained
  • 2 tbsp snipped fresh cilantro or flat leaf parsley, lightly packed
  • 2 stalks celery
  • 1 mango
  • ½ red bell pepper
  • For the Salad Dressing
  • juice from 1 lime
  • 1 tbsp extra virgin olive oil
  • ¼-1/2 tsp white balsamic vinegar
  • ⅛ tsp kosher salt
  • 4 twists freshly ground black pepper
  • ½ tsp sugar or honey
  1. Chop your celery and cut your mango and bell pepper into 1-inch cubes. Place all your salad ingredients in a medium-sized bowl.
  2. Place all your dressing ingredients in a small, sealable container (like a Tupperware container or small mason jar). Seal the container and shake vigorously until ingredients are combined.
  3. Drizzle dressing onto salad. Toss to combine. Cover and chill for at least 20 minutes.
  4. When the salad has chilled, add a layer of spinach to the bottom half of each croissant. Scoop egg salad onto the spinach and place the remaining half of croissant on top.
  5. Serve
Recipe by Real Life at Home at