This refreshing salad combines the sweetness of ripe mangoes with the hearty texture of black beans for a perfect balance of flavors. It’s quick to make and ideal as a light lunch or vibrant side dish.
Start by rinsing and draining the black beans, then toss them into a big bowl. Dice the avocados and mango into bite-sized pieces and add them in. Chop up the tomatoes, red onion, and cilantro, and sprinkle those over the top. Squeeze fresh lemon juice all over everything, then season with a pinch of salt and some freshly ground pepper. Give it all a gentle mix so the flavors come together without mashing the fruit. Taste and adjust the seasoning if needed, then it’s ready to enjoy!
- Use ripe mangoes for the best sweetness and flavor.
- Rinse and drain canned black beans well to reduce excess salt.
- Let the salad chill in the fridge for at least 30 minutes to allow the flavors to meld.
This salad is a perfect blend of sweet and savory flavors. The juicy mango pairs beautifully with the hearty black beans, creating a refreshing and nutritious dish. It’s light, colorful, and packed with vitamins and fiber.
Serve this salad as a side dish with grilled chicken or fish. It also works well as a light lunch on its own or with some crunchy tortilla chips for added texture.
Store leftovers in an airtight container in the refrigerator. It is best eaten within 2 days to keep the mango fresh and the beans firm. Give it a quick stir before serving again.
