It turns out Mother Nature has jokes, and that 🥭 you’re eating is related to POISON IVY…
Say WHATTTTT!!
But don’t worry. This salad won’t ruin your day… unless you hate flavor, texture, joy… or puppies, beach days, or a good 3-martini lunch. Get the point?
If this sounds like your kind of flavor bomb, hit that like button, subscribe for more!
Today I’m showing you how to make my Black Bean Mango Salad. It’s sweet, spicy, citrusy, and stupid easy to throw together. It can be the main character when you're tryna eat a little better, a solid side piece with range, a taco topper? Yup. Burger upgrade? 100,000%.
This one’s perfect for meal prep too.
No muss, no fuss, just flavor.
Pro tip: add the avocado fresh.
Don’t let it go sad in the fridge, okay?
Ingredients:
* 2 ripe mangoes, peeled and diced
* 1 can (15 oz) black beans, rinsed and drained
* 1 red bell pepper, diced
* 1/2 red onion, diced
* 1/4 cup fresh cilantro, finely chopped
* 1 jalapeño, seeded and minced, 2-3 Tbsp if using @happyhalsjr
* Juice of 2 limes (or any other citrus)
* 2 tablespoons olive oil
* Salt and pepper, to taste
* 1 avocado, diced
* 1/2 teaspoon ground cumin
Instructions:
1. Dice the mangoes, bell pepper, onion, and avocado if using.
2. Finely chop cilantro.
3. Mince the jalapeño (if using fresh), being careful to wash your hands after handling.
4. In a large bowl, combine the diced mangoes, black beans, red bell pepper, red onion, and cilantro.
5. Add the jalapeño.
6. In a small bowl, whisk together the lime juice, olive oil, salt, pepper, and ground cumin if using.
7. Pour the dressing over the salad and gently toss to combine.
8. Gently fold in the diced avocado right before serving to keep it fresh and green.
9. Chill in the refrigerator for at least 30 minutes to let the flavors meld.
10. Give it a final toss before serving and adjust the seasoning if necessary.
11. Eat!
#summersalads #mango #mangosalad #blackbeans #mangorecipe #jalapeño #salad #easysaladrecipe #tastysalad #cookout #picnicfood #tastyrecipes #bbq
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