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August 31, 2011

Black Bean, Mango and Avocado Salad

Nava Atlas

  • This mango and black bean salad is easy to make, festive to look at, and delicious to eat! Enjoy as part of a backyard barbecue or picnic lunch. The HSUS

  • How to dice a fresh mango: Start by cutting a wedge from the whole mango. (Cut the mango as if to cut in half lengthwise, avoiding the large stone in the center of the fruit.)

  • Using a paring knife, cut the mango flesh crosswise and lengthwise, leaving the fruit attached to the skin. Then, push the skin side to turn the mango wedge into a convex shape so that the mango pieces separate. Cut pieces away from the skin with a knife into a bowl.

Serves 6

1 15- or 16-ounce (400g) can black beans, drained and rinsed
1 medium avocado, cut into 1/4-inch dice
1 mango, cut into 1/4 inch dice*
1/2 red bell pepper, cut into 1/4-inch dice
1 to 2 scallions (spring onions), thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons lime juice
minced fresh cilantro (coriander) to taste, optional

* Note: If fresh mango isn't available, look for mango in the frozen foods section of your supermarket. Let thaw overnight before using.

Combine all the ingredients in a serving container. Stir together and serve.


Per serving: fat: 9g, calories: 154, fiber: 5g, protein: 4g, carbs: 18g

Recipe adapted from Vegan Express by Nava Atlas.

For even more vegetarian recipes, check out VegRecipes.org.

Read more from the Guide to Meat-Free Meals