Latin American Inspired
Mango, Avocado & Black Bean Salad
Juicy mango, creamy avocado, black beans, bell pepper, scallion, cilantro, and jalapeño become a bright, substantial salad in cumin-lime vinaigrette.
6 servings · 20 minutes prep
Ingredients
Ingredients
- 2 ripe but firm mangoes, diced
- 2 ripe but firm avocados, diced
- 1 can (15 ounces/425 g) black beans, rinsed and drained
- 1 red bell pepper, diced
- 4 scallions, sliced
- 1/2 cup chopped cilantro
- 1 jalapeño, minced
- 3 tablespoons (45 ml) lime juice
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
Directions
Method
- Whisk the lime juice, olive oil, cumin, and salt until evenly combined.
- Toss the thoroughly drained beans, mango, bell pepper, scallions, cilantro, and jalapeño with the dressing. Taste and adjust with lime and salt.
- Fold in the avocado gently at the end. Serve promptly or chill for up to 1 hour.
