Spicy Mango Black Bean Salad
A zesty, spicy black bean mango salad you can make in 10 minutes for a refreshing side salad or light meal.
Servings: 4
Ingredients
- 1 tbsp olive oil 15 g
- 3-4 tbsp fresh lime juice or about the juice from 2 limes
- 1 tbsp lime zest avoid the white pith
- 2 cloves garlic crushed or grated
- 1 tsp maple syrup 5 mL
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes
- 1/4 tsp salt plus more to taste
- black pepper to taste
- 2 ripe Ataulfo mangoes peeled and diced
- 1 15-19 oz can black beans drained and rinsed
- 1 red bell pepper diced
- 1/2 a red onion diced
- 1 jalapeño deseeded and minced
- 1/2 cup lightly packed fresh cilantro finely chopped
- avocado optional for serving
Instructions
- Add the olive oil, lime juice, lime zest, garlic, maple syrup, cumin, chili flakes and salt to a large bowl. Season with black pepper. Whisk to combine.
- Add the rest of the ingredients to the bowl and toss gently to coat everything in the dressing. Taste and season with more salt and pepper, if needed.
- If you have time, chill for 30-60 minutes to allow flavours to meld together. Gently stir again and serve topped with diced avocado, if desired.
Notes
Take care to dice everything into small, even pieces so you can get more flavour in every bite! When make the lime zest, be sure to scrape only the outermost green parts of the lime, avoiding the bitter white pith underneath.
Salad can be stored in the fridge in an airtight container for up to 3 days.
Nutrition
Serving: 1(approx. 3/4 cup) | Calories: 234kcal | Carbohydrates: 42g | Protein: 10g | Fat: 4g | Fiber: 13g | Sugar: 15g