Black beans, diced mango, and avocado taste heavenly together in this delicious salad recipe. Fresh, perfectly ripe mangos are best, of course, but they're not always in season and occasionally unreliable. Once in a while I like to take the guesswork out of mangos and use canned (organic), which is akin to using canned pineapple-you know exactly what you're going to get. Otherwise, tiny clementine sections work well to give little bursts of fruity flavor.

Recipe

Black Bean and Avocado Salad with Oranges or Mango

5 from 1 vote

Black beans, diced mango, and avocado taste heavenly together in this delicious salad.

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Prep Time: 15

Total Time: 15

Servings: 6

Ingredients

1 15–16 oz can black beans, drained and rinsed (about 1 ½ cups)
1 medium avocado cut into ½-inch dice
1 medium mango or one 15–16 oz can, drained, cut into ½ inch dice, or 2 to 3 tiny seedless oranges, like clementines
1 medium red bell pepper cut into ½-inch dice
2 scallions thinly sliced
1 –2 tablespoon extra-virgin olive oil as desired
2 –3 tablespoon lime juice to taste
fresh cilantro minced to taste, optional
salt and freshly ground pepper to taste
mixed baby greens or baby spinach optional

US Customary - Metric

Instructions

Combine all the ingredients except the baby greens or spinach in a mixing bowl and stir together.
If you'd like, arrange a bed of greens or spinach on a platter and arrange the bean salad on top of it. Otherwise, serve straight from the bowl.

Nutrition (Estimate per Serving)

Calories: 86kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 5mgPotassium: 286mgFiber: 3gSugar: 6gVitamin A: 1088IUVitamin C: 45mgCalcium: 14mgIron: 1mg

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