Full of refreshing mango, this is a salad I normally make in the heart of the summer for picnics, potlucks and family gatherings at the lake. When my husband recently came home from a work trip in Brazil with a big bag of mangoes, I immediately thought of this tangy and sweet salad. I have been dreaming of the tropics. Enough with this snow already!
This salad is awesome served on its own in a big bowl or on top of a bed of mixed greens or brown rice. We have even enjoyed it as a topping for a veggie burger. I tend to make it slightly different each time depending on the ingredients I have in the house. Try, too, adding a cup of organic corn kernels, chopped avocados and a small handful of chopped parsley.
MANGO AND BLACK BEAN SALAD
- 2 cups of cooked black beans*
- 1 red onion, chopped
- 2 cups of cherry tomatoes, halved or quartered
- 1 orange pepper, chopped
- 1 mango, diced
- 1 garlic clove, pressed
- 1 small red chilli pepper, chopped finely (or use a good pinch of crushed red peppers)
- 2 tablespoons lime juice
- 1/4 cup of extra virgin olive oil OR 1/4 cup of garlic and chilli flax oil
Combine all ingredients in large bowl. Top with dressing and toss lightly.
*If you own a crock pot, save the time and money by making slow cooker black beans. Thanks to a recent post by dawdling darlings, I now keep a container of cooked black beans in my freezer for future recipes. These beans add protein plus fiber to any dish. If choosing canned beans, I recommend Eden beans, as their cans are BPA-free.