Mango Black Bean Avocado Salad
📝 Ingredients (Serves 4)
For the salad:
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2 ripe mangoes, diced
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1 can (15 oz) black beans, drained and rinsed
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1 large avocado, diced
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1 red bell pepper, finely chopped
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¼ red onion, finely diced
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½ cup fresh cilantro, chopped
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1 cup cherry tomatoes, halved (optional)
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1 small jalapeño, minced (optional for heat)
For the dressing:
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Juice of 2 limes (about 3–4 tbsp)
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2 tbsp olive oil
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½ tsp ground cumin
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¼ tsp chili powder
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Salt and black pepper to taste
👩🍳 Instructions
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Prepare ingredients:
Dice mangoes and avocado into bite-sized cubes. Rinse and drain the black beans thoroughly. -
Mix salad base:
In a large bowl, combine mango, black beans, avocado, red bell pepper, red onion, tomatoes (if using), cilantro, and jalapeño. -
Make dressing:
In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper. -
Combine:
Pour dressing over salad and gently toss to combine without mashing the avocado. -
Chill (optional):
Refrigerate for 20–30 minutes to let flavors meld. Serve chilled or at room temperature.
🌟 Serving Ideas
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Serve as a side for grilled chicken or fish
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Use as a taco or burrito filling
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Scoop with tortilla chips
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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.
