Not only is this Mango and Black Bean Salad colorful, it is incredibly good for you. Full of rich nutrients and an excellent source of protein, it makes a perfect pairing for whatever else may be gracing your dinner table!
I loaded the last item into the chill and slowly slammed the door shut. It is full, my refrigerator, fully stocked for the long weekend ahead. The last of the shopping was completed this morning, and the meat drawer is ready for whatever the grill (and our stomachs) desire. There is seafood, there are sausages, there are chops and ground meats. I think we are ready for Memorial Day.
All this preparation for the holiday makes me feel quite carnivorous, but the truth is, I must have my freshness too. Salads are a big part of my summer cooking, and a must with every meal.
As long as I have the basics in my fridge, I can whip up a salad in a just minutes. Cucumbers, tomatoes and avocados are necessities, and if I have anything else to add color and texture, then all the better.
As you kick off as weekend of summer cooking this Memorial Day weekend, consider my Mango & Black Bean Salad. It is featured today on My Way Home by Wayfair and will be a happy partner to whatever you have planned for the grilling season ahead! Find the recipe here.
Mango and Black Bean Salad
Not only is this summer salad colorful, it is incredibly good for you. Full of rich nutrients and an excellent source of protein, perfect for barbecues! Feel like changing it up? Go for it! Add some plump corn kernels, freshly minced mint, or whatever colorful veggie strikes your fancy. Make the most of whatever is fresh this season.
- 1 can black beans, drained and rinsed
- 2 mangoes, peeled and diced
- 1-2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, peeled and diced
- 1/2 medium red onion, finely diced
- handful cilantro, finely chopped
- 1/2 jalapeno, minced
- 1 lime, juiced
- salt & pepper to taste
Combine ingredients in a medium sized bowl. Toss and enjoy!