For a quick and easy meal, call on someone to take the grill, while you are in the kitchen!
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!
Keep a few cans of beans in your pantry!
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
- kitchen knife
- cutting board
- measuring spoons
- medium-sized serving bowl
Now
we are ready to begin!
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.
Storage options for Mark Bittman's Black Bean and Mango Salad. Store covered in the refrigerator for up to two days. You may notice some changes in appearance, but the flavor will still be intact. I do not recommend freezing this dish.
UPDATE:
For your convenience, a "copy and paste" version of Mark Bittman's Black Bean and Mango Salad has
been included below.
You may also enjoy:
#wholefoodingredients
#scratchmadefoodforyourfamily
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Printable "copy and paste" version:
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.
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.
~~~~~
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.
ReplyDeleteIt 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.
DeleteHi 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
ReplyDeleteNancy thanks so much for sharing with SSPS! Have a great week ahead, take care.
DeleteOoo. This sounds great. I love mango and black beans. Yum!
ReplyDeleteSSPS 275 #87
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.
DeleteSalad, and then mango - oh wow, this is outstanding and I can make this for my vegan family members as well.
ReplyDeleteThank you for sharing your various links with us at #275 SSPS Linky.
Esme, thanks!
Delete