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    Home > Salads & Dressings

    By Spoonful of Plants 1 Comment

    Black Bean & Mango Salad

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    As we get closer to Memorial Day and the unofficial start of summer, I've got my sights set on summer dishes like this Black Bean and Mango Salad! I remember making a big bowl for a BBQ I hosted a few years ago. My guests devoured the entire bowl within minutes of arriving. It's light, healthy and makes a great appetizer especially when paired with good quality tortilla chips and a cold refreshing margarita!

    Mango & Black Bean Salad

    Why I Love This Salad

    I love salad recipes that are super easy to put together. When it's hot and I am running around like a lunatic a few hours before hosting a bunch of people at my house, the last thing I want to do is spend a lot of time in the kitchen. For this recipe, all that's involved is opening up a few cans of beans, chopping up some veggies and tossing it all together.

    Using fresh corn kernels is key, as the sweetness of fresh crisp kernels really turns it up a notch. I squirt a generous amount of lime juice which adds a fresh, citrusy punch that really brings out the flavors of the beans and veggies.  Scallions bring in an additional layer of oniony goodness (you could also use red onions). And what black bean salad would be complete without a creamy, perfectly ripe avocado?

    But, the real star of the salad in my opinion is, wait for it...the juicy MANGO!  They are in season right now, so they are super sweet and juicy. There is just something about mangos that goes surprisingly well with black beans and all of the other vegetables in this salad.

    Black Bean & Mango Salad

    Mango & Black Bean Salad

    How To Enjoy Black Bean & Mango Salad

    My favorite way to enjoy eating this salad is scooping it onto tortilla chips. But I recommend getting some good quality authentic style tortilla chips. It makes all the difference. We love Hermosa or Late July brand chips.

    I've also been known to spoon some of this salad into a soft corn tortilla and top it with some cheese and salsa.

    You could also add a few spoonfuls into lettuce and make mango and black bean lettuce cups!

    I'm not going to lie, I do love a margarita with all the above!

    Mango & Black Bean Salad

    Mango & Black Bean Salad

     

    Mango & Black Bean Salad

    Black Bean Salad & Mango Salad

    Spoonful of Plants
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    Prep Time 15 mins
    Total Time 15 mins
    Course Appetizer, Lunch, Dinner
    Servings 4
    Calories 352 kcal

    Ingredients
      

    • 2 cans black beans
    • 2 ears corn kernels
    • 1 cup red pepper diced
    • 1 cup grape tomatoes halved (recommend heirloom grape tomatoes)
    • 1 mango cubed
    • 1 avocado cubed
    • 4 scallions thinly sliced
    • ½ teaspoon chili powder
    • ½ cup cilantro roughly chopped
    • ¼ cup lime juice from about 1-2 limes
    • ½ tsp coarse salt
    • ¼ tsp freshly cracked black pepper

    Instructions
     

    • Add beans, corn, tomatoes, peppers, avocado, mango, scallions and cilantro to a medium sized bowl.
    • Pour in the lime juice, then sprinkle in the chili powder, salt and pepper.
    • Gently toss to combine all ingredients and adjust seasonings to taste.

    Notes

    If you don't want the avocado to brown right away, generously squeeze some lime juice onto the avocado before adding it to the salad. I like to serve this salad room temperature or lightly chilled. If it's cold, I find the flavors become slightly dulled.

    Nutrition

    Calories: 352kcalCarbohydrates: 59gProtein: 15gFat: 9gSaturated Fat: 1gSodium: 421mgPotassium: 1094mgFiber: 18gSugar: 12gVitamin A: 2482IUVitamin C: 85mgCalcium: 68mgIron: 4mg
    Keyword black bean, egg salad, mango, summer
    Tried this recipe?Mention @spoonfulofplants or tag #spoonfulofplants!

     

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