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Thursday, July 9, 2020

Mark Bittman's Black Bean and Mango Salad

With the markets full of beautiful fruits and vegetables, now is the time to enjoy this unusual but delicious Black Bean and Mango Salad! It is the perfect salad to serve with your favorite grilled meat for a quick and easy dinner. Who knew a can of beans and a piece of fruit could result in such an enjoyable salad?

And speaking of quick and easy, grilled meat for dinner is always an easy dinner when another family member takes the grill, freeing you up to whip up a quick salad and set the table. Outdoor grilling is always a fun (and delicious!) way to partner together making meals you and the whole family will enjoy! 

But don't start thinking that the only time to enjoy this salad is with grilled meats! Black Bean and Mango Salad is also a big hit when served alongside your favorite tacos.  If you have been thinking about making a salad bar for dinner, Black Bean and Mango Salad would be perfect. The slightly tropical profile of this salad will add a little special flavor that everyone will remember! Lime juice seems to do that to food!

Canned black beans are one ingredient I like to keep in my pantry. So convenient for last minute dishes like this salad. But for those who prefer to cook their own beans, feel free to substitute your home-cooked black beans. For your convenience, the amount of cooked beans needed is noted in the recipe. 

Ingredients needed for this recipe:
  • black beans
  • fresh mango
  • sweet red bell pepper
  • scallions
  • lime 
  • cilantro
  • olive oil
  • salt
  • fresh ground pepper
  • fresh chili
  • favorite hot sauce
 You will also need the following:
  • kitchen knife
  • cutting board
  • measuring spoons
  • medium-sized serving bowl

 Now we are ready to begin!

Black Bean and Mango Salad. A delicious combination, in a quick to make salad.
Mark Bittman's Black Bean and Mango Salad.

Black Bean and Mango Salad
adapted from: Mark Bittman's Kitchen Express via Sidewalk Shoes

1 can black beans, rinsed and drained OR 1 1/2 c cooked black beans
1 large mango, diced
1/2 red pepper, diced small
2-3 scallions sliced thin OR 1 rounded T minced red onion
juice of 1 (large) lime
2-3 T olive oil
a small amount of minced fresh chili OR dash of hot sauce
salt and pepper to taste
1/4 c cilantro leaves, left whole

In a medium-sized serving bowl combine all ingredients. Toss together well (but gently, you don't want to mash the beans!), taste for correct seasoning. Serve.



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Would you like to comment?

  1. this sounds so refreshing--perfect for the warmer months ahead. I love Mark Bittman's approach to food and miss being able to see his recipes in the NYTimes, so thanks for posting this one.

    1. It was surprisingly delicious, I would NEVER have paired beans and mango together, but it works! Thanks for stopping by, I appreciate it. Have a great week ahead, take care.

  2. Hi Melynda, Thanks for trying out Mark Bittman's black bean and mango salsa. It makes a wonderful vegan meal when served with jackfruit, lentil, or tempeh crumble tacos.Thanks for sharing it at SSPS275. I'm at the party too with shares#54 through 58. Wishing you a beautiful day. Nancy Andres @ Colors 4 Health

    1. Nancy thanks so much for sharing with SSPS! Have a great week ahead, take care.

  3. Ooo. This sounds great. I love mango and black beans. Yum!
    SSPS 275 #87

    1. Paula, I was not sure I would like it, but it turned out I loved it! Thanks for stopping by, have a great week ahead.

  4. Salad, and then mango - oh wow, this is outstanding and I can make this for my vegan family members as well.
    Thank you for sharing your various links with us at #275 SSPS Linky.


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