I’m a huge fan of beans and pulses; they’re incredibly versatile as they’re a larder ingredient, it allows me to put a quick and simple nutritious meal together without too much advance planning…The May Way! This delicious black bean salad is quick to make and packed with vibrant nutrient-packed ingredients that will not only nourish but, with plenty of good fibre and plant-based protein, it will also keep you fuller for longer.
The blend of textures combined with the zingy flavours of the mango and lime and a hint of chilli makes this black bean salad a delicious crowd-pleaser. I eat this salad straight from the bowl but It’s delicious served with fresh tortillas, as a topping for a taco salad or a dip with pitta chips, but equally good as a side with grilled fish or chicken.
To make this easy Black Bean Salad, you’ll need:
- 1 can black beans, drained and rinsed
- 1 small red onion, finely diced
- 1 small can sweetcorn
- ½ avocado, cubed
- cup small fresh mango diced
- 1 green chilli, finely chopped
- ½ red pepper, finely chopped
- Small handful fresh coriander, chopped
- Generous drizzle olive oil
- 1 lime juiced, to taste
- Salt and freshly ground black pepper
Making this Salsa Salad couldn’t be easier…
Combine all the ingredients in a large bowl and mix well to combine. Set aside at room temperature for around 20-30mins if time allows for the flavours to infuse.
Check seasoning before serving, adding more lime juice if necessary.
Serve this fresh mango salsa in warm tortillas or simply eat straight from the bowl, for a nutritious and filling lunch.
Variations
- This salad works very well with other beans, like black eye or red kidney beans
- Try cubed pineapple instead of mango
- For an added kick, add ½ tsp cumin before tossing
- You can use lemon juice or vinegar in place of lime
- Feel free to vary the colours of your peppers
Fancy eating more beans? Why not make a batch of my delicious Homemade Spicy Baked Beans !
Storing this black bean salad
This salad is best the day it’s made but will keep in the fridge for 3-4 days, covered. It may lose a little vibrancy but otherwise, it’s absolutely fine!
I was first asked to create this recipe for LegumeChef; an organisation that promotes the benefits of the use of beans and pulses. You’ll find plenty more recipes using all types of beans and pulses over there.
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