Black Bean Salad with Mango, Cilantro and Lime

Serves: 4

The mango adds a sweetness to this familiar salad. Take leftovers for a great lunch meal.

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1/4 cup apple cider vinegar
2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon ground cumin
1/3 cup canola oil
kosher salt
freshly cracked black pepper
1/2 small ripe mango, peeled and diced into 1/4-inch pieces
1/2 yellow bell pepper, cut into small dice
1 (14.5-ounce) can black beans, drained and rinsed
1 small jalapeno, seeds and ribs removed, minced
1 small red onion, cut into small dice
1/4 cup fresh cilantro leaves, chopped


In a small mixing bowl, combine the vinegar, lime juice, honey and cumin. Slowly whisk in the oil until incorporated. Season with salt and pepper.

Mix the mango, pepper, beans, jalapeno and onion together in a large bowl. Drizzle the vinaigrette over the ingredients and toss to combine. Season the salad with salt and pepper. Garnish with the cilantro.


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