Mango Bean Salad

About the Recipe

Ingredients

Makes 5 Servings

1 1/2 c (248 g) cubed fresh mango
1 c (149 g) diced red bell pepper
1 15-oz (360 g) black beans, rinsed and drained
1 15-oz (278 g) pinto beans, rinsed and drained
1/4 c (65 g) salsa, or more if desired
2 tbsp (13 g) sliced chives or green onion
2 1/2 tbsp (38 mL) freshly squeezed lime juice
1 tsp (5 mL) pure maple syrup or agave nectar
1/2 tsp (2.5 mL) ground cumin
1/8 tsp (0.6 mL) ground allspice
1/2 tsp (2.5 mL) iodized salt, plus more to taste
2 tbsp (30 mL) minced cilantro

Directions

1. In a large bowl, combine all the ingredients and stir to combine.

   
   
   

2. Taste, and if you'd like more heat and zip from the salsa, add a little more, up to another 1/4 c (65 g).

   
   
   

3. Serve, or refrigerate (covered) for several hours until ready to serve.

   
   
   

4. Notes: 

   • If not serving right away, reserve the mango and add just before serving. This will preserve its freshness and flavor.
   • The amount of salt you use may depend on the brand of salsa. Start with 1/2 teaspoon (2.5 milliliters), as it's always easy to add extra later.
   • Use ground cumin and allspice or grind your own. 
   
   
   

Nutrition Facts