Mango Black Bean Salad

This salad checks all the boxes: fresh, a little sweet, a little spicy, lots of fibre and protein and will last up to three days after you make it.

My general rule is: if I make something, I want it to last at least a couple of days. Traditional leaf salads — while delicious, can easily get soggy and it’s not uncommon to have to chuck any leftovers.

But not with black bean salad. It’s healthy, hearty has a great balance of flavours (sweet, salty, savoury and a little spicy) and gives protein and fibre.

So grab your cutting board and can opener, take advantage of the incredible mangoes in season and make a big batch of this delicious summer staple.

Whip it up fast and then go outside and enjoy it!

Adios,

Lisa


Hands-on, super fun cooking Camp.
We’ll make morning and afternoon snacks and lunch everyday. We’ll shop for ingredients, learn how to chop and prep food. We can accommodate gluten-free, dairy free and nut free diets. Click here for more details. 

Mango Black Bean Salad

Print Recipe
Cuisine: Vegan
Ingredients

Ingredients
  

  • 1 can of black beans rinsed and drained
  • 1-2 mangoes peeled and sliced into strips
  • 1-2 red peppers sliced into strips
  • ½ – 1 whole red onion sliced into thin pieces
  • ½ bunch of cilantro chopped roughly
  • 1 jalapeno pepper minced
  • cup ½of orange juice
  • 1 tablespoon of cider vinegar or wine vinegar
  • 1-2 tablespoons of olive oil or avocado oil
  • Salt and Pepper to taste
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