Looking for a vibrant, flavorful, and healthy black bean recipe? This Mango and Black Bean Salad is a perfect choice, offering a refreshing combination that’s both easy to make and incredibly satisfying. You’ll love this quick dish for a light meal or a fantastic side.
Key Ingredients & Substitutions:
- Black Beans: Canned are convenient, but you can cook dried black beans if you prefer.
- Mango: Use ripe but firm mangoes for the best texture. If fresh isn’t available, frozen (thawed) can work.
- Red Onion: Shallots or green onions make good substitutes for a milder flavor.
- Cilantro: If you’re not a fan, use fresh parsley or omit it.
- Lime Juice: Freshly squeezed is always best. Lemon juice can be used in a pinch.
Ingredients:
Main:
- 2 (15-ounce) cans black beans, rinsed and drained
- 2 ripe mangoes, peeled and diced
- 1/2 red onion, finely diced
- 1/2 cup fresh cilantro, chopped
Dressing:
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon honey or agave nectar
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- Pinch of black pepper
How Much Time Will You Need?
- Total Time: 15 minutes
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Servings: 4
- Calories per Serving: Approximately 250
- Tools Needed: Large mixing bowl, small whisk, cutting board, sharp knife.
Step-by-Step Instructions:
1. Prepare Your Ingredients
Rinse and drain your canned black beans thoroughly. Peel and dice your mangoes, aiming for roughly 1/2-inch pieces. Finely dice your red onion and chop your fresh cilantro.
2. Combine Salad Components
In a large mixing bowl, gently combine the rinsed black beans, diced mango, diced red onion, and chopped cilantro. Ensure everything is evenly distributed.
3. Whisk the Dressing
In a separate small bowl, whisk together the lime juice, olive oil, honey or agave nectar, cumin, salt, and black pepper. Whisk until the dressing is well combined and slightly emulsified.
4. Dress the Salad
Pour the prepared dressing over the black bean and mango mixture. Toss everything gently until all the ingredients are coated with the dressing. You can serve this healthy black bean recipe immediately or chill it for later.
Variation Ideas:
- Add diced avocado for extra creaminess.
- Stir in some diced bell peppers (red, yellow, or orange) for more color and crunch.
- Spice it up with a finely minced jalapeño or a pinch of red pepper flakes.
- Add grilled corn kernels for a smoky flavor.
Storage Instructions:
Store any leftover Mango and Black Bean Salad in an airtight container in the refrigerator for up to 3-4 days. This salad is best enjoyed chilled and does not require reheating. The flavors often meld and improve over time.
Frequently Asked Questions (FAQ):
- Can I make this salad ahead of time? Yes, you can prepare this healthy black bean recipe up to a day in advance. The flavors often improve as they meld.
- What can I serve this with? It’s excellent as a side dish with grilled chicken or fish, or as a light lunch on its own.
- Is this salad good for meal prep? Absolutely! It holds up well in the refrigerator and makes a great grab-and-go meal.
- Can I use frozen mango? Yes, thaw it completely and drain any excess liquid before adding it to the salad.
- Is this recipe gluten-free? Yes, this Mango and Black Bean Salad is naturally gluten-free.
- How can I make this salad a complete meal? You can add cooked quinoa or grilled tofu for a more substantial and filling meal.