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Black Bean and Mango Salad

June 21, 2010
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Black bean and Mango Salad This salad is perfect for summer time- no cooking involved. Just put some ingredients together and make your vinaigrette and you have a great side dish to complement anything at all. It is even great as a light meal at the end of the day or for lunch with a fried egg on top.

I made it with the fish tacos (recipe to follow tomorrow). I was going to make a simple green salad but then thought of doing a bean salad instead. I had mangoes and sweet peppers in my fridge and paired them with green onions and cilantro. I always have different kinds of canned beans in my pantry. Beans are super healthy and add great texture to any dish.

The dressing was simply, lime juice, honey, roasted cumin and olive oil. You can’t get this delicious vinaigrette out of a bottle and yet it is so simple to make. I added the dressing to the salad and let it sit for a few hours before serving it with the delicious tacos.

It was a big hit- super healthy and delicious- and best of all, very easy to make.

  • 1 15 oz can black beans, rinsed out
  • 2 mangoes, peeled and cut into bite sizes
  • 4 green onions, chopped
  • 3 garlic cloves, minced
  • 1 orange or yellow pepper, chopped
  • ½ cup cilantro, chopped

Add the black beans, mangoes, green onions, garlic, pepper and cilantro into a medium serving bowl.

Dressing

  • Juice of two limes
  • 1 to 2 teaspoons honey
  • 1 teaspoon roasted cumin (powdered)
  • 2 teaspoons salt
  • 2 tablespoons extra virgin olive oil

Add the lime-juice, honey, cumin and salt into a small bowl. Drizzle the oil slowly until the dressing is emulsified.

Add to the beans and mix well. Let the salad sit for 1 to 2 hours before serving.

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