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Mango Avocado Black Bean Salad

This Mango Avocado Black Bean Salad combines fresh, diced mango and creamy avocado with cooked black beans, all mixed with zesty lime juice and chopped herbs. The dish is assembled by chopping, tossing, and mixing ingredients to create a colorful, refreshing salad with a combination of juicy and creamy textures. It is served chilled or at room temperature, featuring vibrant appearance and balanced flavors.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 cup black beans cooked and drained
  • 1 medium mango peeled and diced
  • 1 medium avocado peeled, pitted, and diced
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoons lime juice
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Cutting board
  • Chef's knife
  • Mixing bowls
  • Can opener
  • Large spoon

Method
 

  1. Drain and rinse the cooked black beans, then transfer to a large mixing bowl.
    1 cup black beans
  2. Peel and dice the mango, then add it to the bowl with the beans.
    1 medium mango
  3. Peeled and diced the avocado, then gently fold it into the mixture to prevent mashings.
    1 medium avocado
  4. Chop the fresh cilantro and add to the bowl.
    1/4 cup fresh cilantro
  5. In a small bowl, whisk together lime juice, olive oil, salt, and black pepper. Pour over the salad and toss gently to combine.
    2 tablespoons lime juice, 1 teaspoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  6. Serve immediately or chill in the refrigerator for 15-20 minutes before serving for enhanced flavor.