☀️Now, that summer came, I usually crave for lighter food.
This black bean salad packed with everything you need – vitamins, antioxidants, fiber, protein, minerals, healthy fats. And it’s easy adjustable to whatever you have in your fridge. You can switch from lettuce to kale or spinach, if you don’t have mango just replace it with corn, and black beans to any other kind..


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Refreshing mago-black bean salad
Less than 20 minutes refreshing and super tasty mango - black bean salad is perfect for lunch at work. Or just add oven baked sweet potato wedges and it's gonna be finger licking dinner!:)
Course Main Dish
Prep Time 15-20 minutes
Servings
Ingredients
Salad
  • Lettuce*
  • 1 cucumber
  • 1 paprika
  • 1 mango
  • 1/2 medium red onion
  • Cilantro
  • 2 cups cooked black beans
Dressing
  • 1 big avocado
  • 1 tsp mustard
  • 1/3 Lemon
  • 1 tbsp agave
  • 1 tbsp vinegar (I used apple cider vinegar)
  • salt
  • Water
Course Main Dish
Prep Time 15-20 minutes
Servings
Ingredients
Salad
  • Lettuce*
  • 1 cucumber
  • 1 paprika
  • 1 mango
  • 1/2 medium red onion
  • Cilantro
  • 2 cups cooked black beans
Dressing
  • 1 big avocado
  • 1 tsp mustard
  • 1/3 Lemon
  • 1 tbsp agave
  • 1 tbsp vinegar (I used apple cider vinegar)
  • salt
  • Water
Instructions
  1. Chop and mix together lettuce, cucumber (I used potato peeler for slicing it), paprika, tomato, mango, red onion.
  2. Add black beans.
  3. Prepare the dressing. Throw in the blender avocado, mustard, lemon, agave, vinegar, salt and water. Blend. Add water if needed for liquider consistency.
  4. Pour dressing, add cilantro and mix everything.
Recipe Notes

I always side it with oven baked sweet potato.

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