Imagine a vibrant, refreshing salad that combines the creamy richness of avocado, the tropical sweetness of ripe mango, and the hearty protein of black beans - all kissed by a zesty lime dressing. This Mango Avocado Black Bean Salad is not just a recipe; it's a flavor explosion that will transport you to a Mexican coastal paradise with every single bite. Perfect for hot summer days, health-conscious foodies, and anyone looking to elevate their meal game in just 10 minutes!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 ripe mango, diced
- 1 avocado, diced
- 1 can black beans, rinsed and drained
- 1/2 red onion, diced
- 1/4 cup cilantro, chopped
- Juice of 2 limes
- Salt and pepper to taste
Instructions
- Prepare the fresh ingredients by washing all produce thoroughly. Dice the ripe mango into small, uniform cubes, removing the skin and pit.
- Cut the avocado in half, remove the pit, and carefully dice into similar-sized pieces as the mango. To prevent browning, toss the avocado cubes with a little lime juice.
- Open the can of black beans and rinse thoroughly under cold running water to remove excess sodium. Drain completely in a colander.
- Finely dice the red onion, ensuring pieces are small and uniform to distribute flavor evenly throughout the salad.
- Wash and chop fresh cilantro, discarding the thick stems and keeping the tender leaves and thin stems.
- In a large mixing bowl, combine the diced mango, avocado, black beans, and red onion.
- Squeeze fresh lime juice directly over the ingredients, ensuring even coverage.
- Sprinkle chopped cilantro over the salad mixture.
- Season with salt and freshly ground black pepper to taste.
- Gently toss all ingredients together, being careful not to mash the avocado, to create an even distribution of flavors.
- For best results, chill the salad for 15-20 minutes before serving to allow flavors to meld together.
- Serve cold as a refreshing side dish or light lunch, garnishing with additional cilantro if desired.
Tips
- Choose Perfectly Ripe Ingredients: Select a mango and avocado that yield slightly to gentle pressure for optimal flavor and texture.
- Prevent Avocado Browning: Toss avocado cubes with lime juice immediately after cutting to maintain their fresh, green color.
- Rinse Beans Thoroughly: Drain and rinse canned black beans to reduce sodium and remove any metallic taste.
- Uniform Chopping: Cut all ingredients into similar-sized pieces for a beautiful, consistent presentation.
- Chill Before Serving: Let the salad rest in the refrigerator for 15-20 minutes to allow flavors to meld and intensify.
- Customize to Taste: Feel free to add jalapeños for heat or replace cilantro with parsley if you prefer.
- Serve Chilled: This salad is best enjoyed cold, making it a perfect make-ahead dish for picnics, potlucks, or quick lunches.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 32g
Protein: 9g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
