Ingredients
- 2 (15 ounce) cans black beans, drained and rinsed, or more to taste
- 2 avocados - peeled, pitted, and cubed
- 2 yellow mango - peeled, pitted, and cubed
- 2 tomatoes, chopped, or more to taste
- ¼ cup chopped fresh cilantro, or to taste
- 2 lemons, juiced
What Makes This Recipe So Good
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.
Simple Cooking Tips
- 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.
- 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.
Directions
Rins 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!
Serving Advice
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.
How To Store For Later
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.
