Apple Cranberry Pecan Salad

Mango Black Bean Avocado Salad

📝 Ingredients (Serves 4)

For the salad:

• 2 ripe mangoes, diced

• 1 can (15 oz) black beans, drained and rinsed

• 1 large avocado, diced

• 1 red bell pepper, finely chopped

• ¼ red onion, finely diced

• ½ cup fresh cilantro, chopped

• 1 cup cherry tomatoes, halved (optional)

• 1 small jalapeño, minced (optional for heat)

For the dressing:

• Juice of 2 limes (about 3–4 tbsp)

• 2 tbsp olive oil

• ½ tsp ground cumin

• ¼ tsp chili powder

• Salt and black pepper to taste

👩‍🍳 Instructions

1. Prepare ingredients:
   Dice mangoes and avocado into bite-sized cubes. Rinse and drain the black beans thoroughly.

2. Mix salad base:
   In a large bowl, combine mango, black beans, avocado, red bell pepper, red onion, tomatoes (if using), cilantro, and jalapeño.

3. Make dressing:
   In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.

4. Combine:
   Pour dressing over salad and gently toss to combine without mashing the avocado.

5. Chill (optional):
   Refrigerate for 20–30 minutes to let flavors meld. Serve chilled or at room temperature.

🌟 Serving Ideas

• Serve as a side for grilled chicken or fish

• Use as a taco or burrito filling

• Scoop with tortilla chips

• Add quinoa to turn it into a full meal

🥗 Storage

Best enjoyed fresh. Store in an airtight container in the fridge for up to 2 days. To prevent browning, add avocado just before serving if meal prepping.