Black Bean and Mango Salad

By the last week or so of August, I’m ready to bid adieu to tropical fruits and cold salads even though there are weeks and weeks of hot weather ahead of us. Let’s not rush it this year, okay? Here’s a great nearing-the-end-of-summer idea that can be easily adapted to serve as a salad, a dip, or a vegetarian main course! This sweet and savory blend is so versatile you may want to try it several different ways! Serve a scoop on a plate as a side salad, or with tortilla chips as a salsa variation. Try it inside  a sandwich by wrapping some in a tortilla with lettuce leaves, or as an entree by mixing some into a batch of brown rice or quinoa. Decide which version works for your menu this week and make it your own. You’ll be glad you did!


Black Bean and Mango Salad


serves 4



1 can black beans

2 ripe mangoes, diced

1 red bell pepper, diced

4 green onions sliced or 1/4 cup diced red onion

1 jalapeno, minced

1 tablespoon olive oil

2 tablespoons lime juice

1 teaspoon honey

1/4 cup cilantro, chopped



1. Drain and rinse black beans. Combine with mango, red bell pepper, onion, and jalapeno.

2. Whisk together olive oil, lime juice, and honey.

3. Pour olive oil mixture over bean mixture. Add cilantro and salt and pepper to taste. Toss to combine.


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