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- 1 ripe mango, diced - 2 avocados, diced - 1 red bell pepper, diced - 1 small red onion, finely chopped - 1 jalapeño, deseeded and minced - 1/4 cup fresh cilantro, chopped Fresh produce makes this salad pop with color and taste. The ripe mango gives sweetness, while the avocados add creaminess. The red bell pepper adds crunch, and the red onion gives a nice bite. If you want some heat, add jalapeño. Finally, fresh cilantro brings a bright, herbal flavor that ties everything together. - 1 can (15 oz) black beans, rinsed and drained - 3 tablespoons olive oil - 2 tablespoons lime juice - Salt and pepper to taste Black beans are a great source of protein. They add a hearty texture to the salad. Olive oil brings a smooth richness, while lime juice adds a zesty kick. Salt and pepper enhance all the flavors, making each bite delicious. - Large mixing bowl - Small bowl for dressing - Whisk or fork for mixing You don’t need fancy tools to make this salad. A large mixing bowl works well for combining all the ingredients. Use a small bowl to mix the dressing. A whisk or fork helps combine the lime juice and oil smoothly. These simple tools make prep quick and easy. {{ingredient_image_1}} 1. Dicing mango and avocados Start by peeling the ripe mango. Cut the mango into small cubes. Next, slice the avocados in half. Remove the pit and scoop out the flesh. Dice the avocado into similar-sized pieces as the mango. 2. Chopping vegetables and herbs Dice one red bell pepper into small pieces. Finely chop the red onion. For some heat, take one jalapeño, remove the seeds, and mince it finely. Finally, chop about 1/4 cup of fresh cilantro. 1. Combining ingredients in a bowl In a large bowl, add the diced mango, avocado, and black beans. Then, pour in the diced red bell pepper, chopped red onion, minced jalapeño, and fresh cilantro. 2. Creating the dressing In a small bowl, mix 2 tablespoons of lime juice with 3 tablespoons of olive oil. Add salt and pepper to taste. Whisk the mixture until it is well combined. 1. Tossing ingredients together Pour the dressing over the salad mixture. Gently toss everything with a spatula. Be careful not to mash the avocados. 2. Allowing the flavors to meld For the best flavor, let the salad sit at room temperature for about 15 minutes. This allows all the flavors to blend nicely together. Enjoy your fresh and healthy dish! - Choosing ripe mangoes and avocados: Look for mangoes with a slight give when pressed. Ripe avocados should feel soft but not mushy. Their skin may be green or dark, depending on the variety. Check for blemishes to ensure quality. - Storing leftovers properly: Keep any leftovers in an airtight container. This helps keep the salad fresh. Store it in the fridge and eat within two days. If it has brown avocado, eat that part first. - Adjusting spice levels with jalapeño: Jalapeños add a nice kick. If you want less heat, remove the seeds and ribs before mincing. For more spice, add more jalapeño to your taste. - Other dressing ideas: You can try adding honey for sweetness. A splash of apple cider vinegar gives a zesty touch. You can also mix in yogurt for creaminess. - Ideal serving bowls and garnishes: Use a colorful bowl to showcase the salad's vibrant colors. Individual cups work well for parties. Garnish with fresh cilantro and a lime wedge on the side. - Pairing ideas with main dishes: This salad pairs well with grilled chicken or fish. It also goes great with tacos or burritos. Serve it alongside a light soup for a complete meal. Pro Tips Choose Ripe Ingredients: Make sure your mangoes and avocados are perfectly ripe for the best flavor and texture. A ripe mango should give slightly to pressure, while avocados should be firm but not hard. Customize the Spice Level: If you prefer a milder salad, omit the jalapeño or replace it with a milder pepper. For more heat, leave some seeds in or add a pinch of cayenne pepper to the dressing. Fresh Lime Juice: Always use fresh lime juice instead of bottled for a brighter and more vibrant flavor. The freshness truly elevates the overall taste of your salad. Chill Before Serving: For a refreshing experience, chill the salad in the refrigerator for about 30 minutes before serving. This allows the flavors to meld and enhances the overall taste. {{image_2}} You can boost the protein in your Mango Avocado Black Bean Salad easily. Try adding grilled chicken or shrimp for a hearty twist. Both options add great flavor and texture. If you prefer a vegetarian choice, feta or goat cheese works well too. Their creamy taste pairs nicely with the salad's fresh ingredients. Feel free to play with the ingredients in this salad. You can swap black beans for kidney beans or chickpeas. This change gives the salad a new flavor. You can also add other veggies like corn or diced cucumber. For a fruity twist, try using pineapple or papaya instead of mango. Both options bring a tropical vibe. This salad is easily adaptable for different diets. For vegan options, simply skip the cheese. The salad still tastes amazing without it. If you need a gluten-free alternative, rest assured that all the ingredients are safe for you. Just make sure to check your dressing for gluten if you use a store-bought version. To keep your Mango Avocado Black Bean Salad fresh, you need to store it well. First, always refrigerate the salad. Place it in an airtight container. This helps keep it cool and fresh for longer. Avocados tend to brown quickly once cut. To prevent this, you can sprinkle lime juice over the exposed flesh. The acid in lime juice slows down browning. Another trick is to cover the avocado tightly with plastic wrap. This reduces air exposure and keeps it green longer. Leftovers of this salad can last for about 2-3 days in the fridge. Always check for freshness before eating. If the salad looks slimy or smells off, it's best to toss it. A change in color or texture is a sign of spoilage. You can easily reuse leftover salad in many ways. Try adding it to a wrap for a quick lunch. Just grab a tortilla, add some salad, and roll it up. You can also use it as a filling for tacos. The flavors blend well with grilled meats or beans. This keeps meals exciting and reduces food waste. Yes, you can prepare this salad ahead of time. To keep it fresh, mix all the ingredients except the avocado and dressing. Store them in the fridge. Add the diced avocado and dressing just before serving. This way, the avocado stays green and creamy. If you know you will eat it later, try to use lime juice on the avocado. It helps prevent browning. Feel free to customize your salad! Here are some ideas: - Grilled corn for a sweet crunch - Diced cucumber for extra freshness - Cherry tomatoes for added color - Chopped bell peppers in different colors - Sliced radishes for a bit of spice - Feta cheese or grilled chicken for protein Mix and match these ideas to suit your taste. Absolutely! This salad works great for meal prep. Store the salad in airtight containers. It stays fresh for up to three days in the fridge. For easy lunches, pack the salad with some tortilla chips or in a wrap. Just remember to keep the avocado separate until you’re ready to eat. This keeps everything fresh and tasty. This blog has shown you how to make a Mango Avocado Black Bean Salad. We explored fresh produce, pantry staples, and tips for the best prep. I shared steps to mix and store your salad while keeping it fresh. You can swap ingredients and add proteins too. Don't fear experimenting with flavors. Make this salad your own! Enjoy it as a light meal or a side dish. With these tips, your salad will shine at any gathering. Happy cooking!

Mango Avocado Black Bean Fiesta Salad

A vibrant and refreshing salad featuring mango, avocado, and black beans, perfect for a fiesta.
Print Recipe Pin Recipe
Course Salad
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 whole ripe mango, diced
  • 2 whole avocados, diced
  • 1 can 15 oz black beans, rinsed and drained
  • 1 whole red bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 whole jalapeño, deseeded and minced
  • 0.25 cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 3 tablespoons olive oil
  • to taste salt and pepper

Instructions
 

  • In a large mixing bowl, combine the diced mango, avocado, and black beans.
  • Add the diced red bell pepper, chopped red onion, minced jalapeño, and fresh cilantro to the bowl.
  • In a small bowl, whisk together the lime juice, olive oil, salt, and pepper until well blended.
  • Pour the dressing over the salad mixture and gently toss everything together to combine, being careful not to mash the avocados.
  • Taste and adjust seasoning with more salt, pepper, or lime juice if needed.
  • For the best flavor, allow the salad to sit for about 15 minutes at room temperature before serving.

Notes

For the best flavor, allow the salad to sit for about 15 minutes at room temperature before serving.
Keyword avocado, black beans, fiesta, mango, salad