Mango, Black Bean, and Avocado Salad
Updated: Sep 22
Sometimes the simplest combination of ingredients can give you the most delicious results. This salad is a great example.
There are no exact measurements. For one “batch” I use one good sized avocado, one good sized mango, and one can of black beans. A bit of diced red onion and chopped parsley round out the solid ingredients. The dressing is simply lime juice. The trick of letting the onion sit in the lime juice while you prepare the other ingredients helps to tame its raw bite. The lime juice also helps keep the avocado from oxidizing.
Avocados and mangoes can be a little intimidating if you don’t know a few tricks. In my YouTube video for this recipe I show two methods for easily separating the peels and pits from both.
This makes a great side dish for a Mexican inspired meal or it can stand alone as a light lunch. You could add a grain, like quinoa or rice to make it a bit more substantial. And you could easily convert it into a salsa by dicing the avocado and mango a bit finer and adding a finely minced jalapeno. Great with chips or as a topping for grilled chicken or fish.
Here is the recipe.
2-3 tablespoon red onion, finely diced
1 ripe avocado
1 ripe mango
1 can black beans, rinsed and drained
2 Tablespoons diced parsley or cilantro
Grate the zest from one of the limes into a medium bowl. Squeeze the juice of both limes into the bowl. Add the red onion and stir. Slice the avocado in half and remove the pit. Remove the skin and cut the avocado into bite sized pieces. Add to the bowl and give it a gentle mix. Slice the mango along each side of the pit. Cross hatch the flesh of each half, turn inside out and slice the cubes away from the skin into your bowl. Or use the neat trick of separating the skin from the flesh with a drinking glass. Add the parsley, mix, and serve. This is best eaten the same day it’s made but it can store a day or so in the refrigerator. Makes 2-3 servings.
If you make this recipe please let me know how it turned out!