This black bean salad is packed with color and fresh flavours. Sweet mango, avocado, red onion and cilantro or tossed in a lime dressing for a quick 15-minute salad recipe. Serve over protein, as a side dish, or as a salsa, or a dip.
Course
Salad, Side Dish
Category
Mexican, TexMex
Prep Time15minutes
Total Time15minutes
Servings4
Calories289kcal
AutorElle
Ingredients
For the salad:
1x 400 g can organic black beans,drained and rinsed
1mango,ripe but firm, peeled and cubed (ca. 2cm pieces)
1small red onion,chopped
1ripe avocado,cubed (ca. 2cm pieces)
1small bunch cilantro,chopped
handful young arugula leaves(optional)
For the dressing:
juice of 2 limes
1teaspoonhoney(liquid)
1/4teaspoonchili powder
1/4teaspoonsmoked paprika
Sea salt and freshly ground pepper,to taste
3tablespoonsextra-virgin olive oil
Method
In a large bowl, add the black beans, mango, onion, avocado, cilantro and arugula (if using).
In a small bowl, add the dressing ingredients (lime juice, honey, chili, paprika, salt, pepper and olive oil). Whisk together until well combined.
Pour the dressing over the salad and toss gently to combine. Enjoy!
Notes
Make it vegan: use agave syrup or maple syrup in place of honey.
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