15 Minute Black Bean Mango Salad
Try this 15 Minute Black Bean Mango Salad recipe, or contribute your own.
Try this 15 Minute Black Bean Mango Salad recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Chop 2 medium or 3 ataulfo mangoes
- Chop 1 large tomato
- Chop 1 large bell pepper
- Prepare 1 cup of corn, cooked or frozen and thawed
- Rinse and drain 1 9 oz can of black beans
- Finely chop 1/2 cup of cilantro
- Mince 2 tbsp of red onion
- Combine all prepared ingredients in a bowl
- Add 2 tbsp of extra virgin olive oil
- Juice 1 lime and add to the bowl
- Add 2 tsp of ground cumin
- Toss all ingredients together well and serve
Ataulfo mangoes do the heavy lifting here, providing a smooth, non-fibrous texture that standard round mangoes lack. Selecting fruit that yields slightly to palm pressure ensures the correct balance of sweetness against the earthy, starchy black beans. Sharp knives prevent bruising the soft flesh during the dicing phase. A chef knife measuring at least eight inches allows clean cuts through the bell peppers and tomatoes without crushing their cell walls. Rinsing canned black beans thoroughly under cold tap water removes the thick, metallic canning liquid before it can dull the bright citrus dressing. Whisking the extra virgin olive oil and fresh lime juice in a separate small bowl helps emulsify the acid and fat before pouring them over the produce. Allowing the mixture to rest at room temperature for twenty minutes encourages the cumin and onion to permeate the dense bean interiors. Storing leftovers in an airtight glass container in the refrigerator preserves textural integrity for up to forty-eight hours.
