Mango Black Bean Salad

Mango black bean salad

I adore making this mango black bean salad in the summer. It is a really lovely combination of sweet mango, crunchy veggies, creamy black beans and bright lime. The salad is also really colorful so it’s a show-stopper in both presentation and taste.

This recipe is the basic one I make but it is really customizable. If I am going to eat it right away, I like adding diced avocados. I use canned black beans without additional salt but I have included some salt adjustments in case you use beans with salt. I like a little heat to the salad but you can leave out the hot sauce and jalapeño, if you prefer!

Bring this your next picnic, barbecue or potluck. It lasts for a few days in the fridge so it is great for an easy weekday lunch too.

Mango Black Bean Salad

Ingredients:

• 2 medium, ripe mangoes, diced

• 1 red, yellow or orange bell pepper, diced

• 1 pint cherry or grape tomatoes, halved

• 1 cup of corn

• 3 green onions, sliced

• 1/4 cup red onion, finely diced

• 1 jalapeño, finely diced (remove the ribs and seeds if you don’t want too much heat)

• 1 can black beans, drained and rinsed

• 1/2 cup cilantro leaves, roughly chopped

• 2 limes, zested and juiced

• 1/4 cup of olive oil

• 1 tsp honey

• 1/4 tsp cumin

• A few shakes of hot sauce, optional

• 1/2 to 1 tsp kosher salt

• Ground black pepper

Directions:

1. In a large bowl, zest and juice the two limes. Whisk in the olive oil, honey, hot sauce, cumin, salt and pepper. Set aside while you prep the salad ingredients.

2. Add all of the chopped fruit, vegetables and cilantro into the dressing. Toss to combine. Taste the salad and adjust the seasoning as needed.

3. Store in an airtight container in the fridge until ready to serve.

Enjoy!