Today I’m sharing a super simple recipe that’s perfect for just about everything. I’ve eaten this salad by itself, as a salsa on top of shrimp and fish, scooped up with chips, and tossed with greens and chicken for a super flavorful salad! It’s SO versatile and delicious.
Growing up, my aunt made this AMAZING black bean salad that I love so much to this day. I haven’t had it in years, but I remember it so well. It was so simple, but incredibly delicious.
I decided to make my own version, and I added MANGO! I’m so obsessed with it lately. I love adding it to salads, making salsas with it for fish, adding it to guac, and adding it to smoothies. It’s so fresh and reminds me of summer days.
To balance the sweet mango, I added jalapeño for spice, lime for tang, and cilantro for brightness! And lots of chopped bell peppers, scallions, red onion, chili powder, and cumin. SO much flavor I can’t even tell you!!
I loved eating this on top of grilled fish, and it was such a treat to eat with my salads all week. And you know me and chips…
Yes, this doubles as a salsa and a salad. My kind of salad!
The best part is, it comes together in just about 20 minutes! My kind of summer meal.
Black Bean Mango Salad
This black bean mango salad is SO delicious eaten by itself, mixed into greens, served over fish or chicken, or served with chips! Ready in 20 minutes!
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 cup diced mango
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 jalapeño, seeds and ribs removed, finely chopped
- 1/3 cup diced red onion
- 1 scallion, thinly sliced
- 1/2 cup chopped cilantro
- juice of 1 lime
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
Combine all ingredients in a large bowl and toss to combine. Serve by itself, on a salad, with chips, or over chicken or fish!