Mango Black Bean Salad | Lunch

The first time I made a dish with mangoes, I threw several away before I

realized that they all had a big seed in the centre that you had to cut around. That

was twenty years ago, though—long before there were YouTube videos showing

how best to prepare one.


4 cups cooked black beans, or two 15-ounce cans, drained and rinsed

2 mangoes, peeled, halved, pitted, and diced

1 medium red bell pepper, seeded and diced small

1 bunch green onions (green and white parts), thinly sliced

½ cup finely chopped cilantro

1 jalapeño pepper, minced (for less heat, remove the seeds)

½ cup red wine vinegar

Zest and juice of 1 orange

Zest and juice of 1 lime


Combine all ingredients in a large bowl and mix well. Chill for 1 hour before


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