"This Mango Black Bean Salad Recipe combines the sweetness of mango, creaminess of black beans and avocado, fresh crunch of bell peppers, and zesty flavor of tomatoes and lime, for a fresh and healthy sweet and savory salad!" From ifoodreal.com
In a large bowl, add mango, tomato, bell pepper, corn, black beans, cilantro, onion, olive oil, lime juice, cumin, salt, hot pepper flakes.
Gently stir to combine. If you have time, allow flavors to marry each other in the fridge for a few hours.
Store: Refrigerate covered for up to 24 hours.
Make Ahead: Refrigerate without olive oil, lime juice and salt for up to 24 hours, and then add before serving.
I used unsalted sodium black beans, so adjust salt to taste if using regular.
Avoid buying very soft mango for salad as it will become a mush. My favorite are Ataulfo (champagne) mangoes that are smaller and sweeter than “regular” Tommy Atkins mango.
Make sure to drain and rinse canned beans with cold water. You do not want the gooey liquid in a salad.
Ingredients
Directions
In a large bowl, add mango, tomato, bell pepper, corn, black beans, cilantro, onion, olive oil, lime juice, cumin, salt, hot pepper flakes.
Gently stir to combine. If you have time, allow flavors to marry each other in the fridge for a few hours.
Store: Refrigerate covered for up to 24 hours.
Make Ahead: Refrigerate without olive oil, lime juice and salt for up to 24 hours, and then add before serving.
I used unsalted sodium black beans, so adjust salt to taste if using regular.
Avoid buying very soft mango for salad as it will become a mush. My favorite are Ataulfo (champagne) mangoes that are smaller and sweeter than “regular” Tommy Atkins mango.
Make sure to drain and rinse canned beans with cold water. You do not want the gooey liquid in a salad.