Saturday, May 12, 2012

Recipe: Black Bean and Mango Salad

Black Bean and Mango Salad.

It is starting to warm up in our part of the world. This, combined with the fact that our lovely built-in-1951 house does not have air conditioning, means that I am starting to experiment with recipes that don't require any inside heat. 

I made this black bean and mango salad yesterday to be served alongside grilled flank steak and chunky guacamole. Easy peasy, healthy, and tasty!

Black Bean and Mango Salad
Serves: 6 

2 15-ounce cans black beans, drained and rinsed
1.5 cups diced mango (approximately 1 large mango)
2 green onions, finely sliced
1/4 cup fresh cilantro, roughly chopped
1 jalapeƱo, seeded and finely diced (optional)
1/4 cup fresh lime juice (approximately 2 limes)
2 tablespoons salsa (I use Trader Joe's Salsa Especial)
Drizzle of extra virgin olive oil 
1 teaspoon salt
1/2 teaspoon pepper

Combine all ingredients in a large bowl and stir in combine. Refrigerate before serving.

I stuffed some of the salad leftovers into a tortilla with a little pepper jack cheese, grilled it up in a skillet, topped it with salsa, and it made for a delightful lunch. 


  1. That sounds tasty, Emily. I wonder if it wouldn't be even better with some added crunch-- say from jicama, or red bell pepper or even grilled corn? I recently made a jicama and cabbage slaw with grilled corn and cucumbers, so I'm kind of into jicama right now.

    1. Great idea. Jicama or red bell pepper would be good additions, I'm sure. I'm not a corn kernel fan so you'd have to test that for me. :)