Mango and Black Bean Salad

beansalad

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

Dressing:

  • 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.

mango

15 thoughts on “Mango and Black Bean Salad

  1. Ally

    What a great gift your husband brought back for you!
    We have a mango. I can make this! The mango should be ripe in a couple of days. I don’t have black beans but I’m assuming this would be nice with kidney beans too. I like the idea of adding corn, parsley and avocado.
    🙂

    Reply
    1. uberdish Post author

      Thank you, Ally! I love it when my husband brings me back food from exotic places. I usually get yucca root from that area, but when he saw the mangoes he couldn’t resist. I’ve never tried this recipe with kidney beans, but I’m sure they would work too. My sister just asked that I bring this salad for Easter dinner with the avocado. 🙂

      Reply
      1. uberdish Post author

        Our Easter dinners (we had 2!) were fantastic. Thank you for asking! I made this bean salad and my beet salad for one of the dinners and took maple roasted Brussels sprouts to the other dinner with some black bean and chia patties (another of Brendan’s recipes..surpirse! surprise!).

      2. Ally

        haha! I’m not surprised 🙂
        Oh yum, that all sounds delicious! I had big plans to make maple roasted brussel sprouts. I took the brussel sprouts to my mum’s house to prepare them for dinner, but she ended up steaming them. Oh well. I’ll make it eventually!

    1. uberdish Post author

      They were so delicious! Ripe and juicy! He was able to bring mangoes through customs because we don’t grow them here in Canada. He can’t bring other fruits in, like apples or pears. I usually get yucca root when he visits this area, but he knew the mangoes were a must because they were “to die for”.

      Reply
    1. uberdish Post author

      You are so lucky that you grown them in your area! Hope you like this salad, Paul. My sister just asked me to make this for our family’s Easter dinner, but with the avocado.

      Reply

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