This salad is one of our favorite, easy to throw together, salads!
Simple ingredients, that come together easily and they taste delicious, and honestly coming from me, that is a real statement. When I first came across this recipe I had no thoughts of making it. But at that same time my hubby said, "wow, that sounds really good" so we gave it a try. Turns out that was the best recipe idea of the week. When we went into the market later that week, we picked up the mango and a fresh bunch of cilantro...the rest is history, because we have made and enjoyed this salad many times.
For a quick and easy meal, call on someone to take the grill, while you are in the kitchen!
While this salad is delicious anytime you make it, during grilling season it is perfect for getting a quick meal on the table. I usually suggest grilling early in the morning and then I know dinner will be easy. While the grill is busy cooking the main dish, I whip up this salad. Outdoor grilling is always a fun (and delicious!) way to partner together while making meals you and the whole family will enjoy!
But don't think 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 or Tex Mex favorite. If you enjoy making a salad bar for dinner, yes, Black Bean and Mango Salad would be perfect to add to the lineup! The slightly tropical profile of this salad will add a little special flavor that everyone will enjoy and remember! Lime juice is the secret...it always seasons food just right.
Keep a few cans of black 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.
Some additional thoughts on this recipe:
Make sure to use regular canned black beans, not low sodium. This is one recipe that the salt is needed...
Use fresh lime for best flavor.
Toss everything together gently, to preserve the shape of the beans and the diced mango.
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!
Black Bean and Mango Salad
adapted from: Mark Bittman's Kitchen Express via Sidewalk Shoes
UPDATED: 04.02.2024
1 can black beans, rinsed and well 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 of 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 - 1/2 c cilantro leaves, left whole
Prepare the whole cilantro leaves, set aside.
1 can black beans, rinsed and well 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 of 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 - 1/2 c cilantro leaves, left whole
Prepare the whole cilantro leaves, set aside.
Wash, dry and dice the red pepper, set aside. Peel and dice the mango, set aside. Clean and slice the green onions thinly, set aside.
In a medium mixing bowl, add the lime juice, olive oil, minced chili and salt and pepper to taste.
Add the diced peppers, onions and mango. Gently toss together, taking care not to mash the beans or the mango. Taste for correct seasoning. Add the whole cilantro leaves, toss gently to mix well. 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
adapted from: Mark Bittman's Kitchen Express via Sidewalk Shoes
UPDATED: 04.02.2024
1 can black beans, rinsed and well 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 of 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 - 1/2 c cilantro leaves, left whole
Prepare the whole cilantro leaves, set aside.
1 can black beans, rinsed and well 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 of 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 - 1/2 c cilantro leaves, left whole
Prepare the whole cilantro leaves, set aside.
Wash, dry and dice the red pepper, set aside. Peel and dice the mango, set aside. Clean and slice the green onions thinly, set aside.
In a medium mixing bowl, add the lime juice, olive oil, minced chili and salt and pepper to taste.
Add the diced peppers, onions and mango. Gently toss together, taking care not to mash the beans or the mango. Taste for correct seasoning. Add the whole cilantro leaves, toss gently to mix well. 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.
~~~~~
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!
DeleteThis sounds really tasty!
ReplyDeleteJoanne, I was skeptical when my hubby wanted to try it, but I was immediately taken back by the delicious flavor! Thanks for stopping by, I appreciate it.
DeleteThis looks and sounds like it would be so delicious Melynda. I must try it when I can find a ripe mango. Saw it at Creative Muster Link-Up Party 583, where I shared "Awesome April Affirmations to Support Growth." Warm regards, Nancy Andres @ Colors 4 Health
ReplyDeleteNancy, I thought you might like this one! Thanks for stopping by, I appreciate it.
DeleteThis recipe sounds delicious! I can't wait to try it this summer!
ReplyDeleteLaura, I hope you enjoy it as much as we do, it is on repeat at our house. Thanks for stopping by, I appreciate it.
DeleteMelynda, this salad sounds great. I haven't tried mango in a salad. I bet the flavor is amazing! Thank you for sharing at The Crazy Little Lovebirds link party #32.
ReplyDeleteStephanie, thanks so for stopping by, and hosting each week. I appreciate it!
Delete