Mango Black Bean Salad

Lisa Cooking, Recipes Leave a Comment

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!



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. 

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