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Author Notes: This salad combines a tropical sweetness with a little heat. As much as I love to celebrate the local summer bounty, mangoes don’t grow in most North Americans’ backyards. But the rich, almost floral complexity of a perfectly ripe mango is enough to tempt me to stray from the farmers market. This salad builds on the classic Mexican street food of mango and chile powder, rounding it out with beans to produce a satisfying late-summer meal.
-Gaining in popularity in North America, the Ataulfo mango is smaller, less fibrous, and more yellow than the larger, more common Tommy Atkins mango with its red-blushed skin.
-For the cilantro-averse, flat-leaf parsley can be substituted.
For the Master Recipe for Instant Pot Beans (and more salads), go here. —Daniel Shumski
Serves 4-6 people
- 2 cups cubed mango, about 3 mangoes, preferably the Ataulfo variety (see Notes)
- 2 1/2 cups cooked black beans
- 1/4 cup extra-virgin olive oil
- 1 tablespoon freshly squeezed lime juice, plus more for serving
- 1 teaspoon chile powder
- 1 large handful fresh cilantro, stems removed, chopped (see Notes)
- Salt and freshly ground black pepper, to taste
- In a serving bowl, mix the mango and beans.
- In a small bowl, whisk the olive oil with the lime juice and chile powder.
- Add the cilantro to the serving bowl and then drizzle the dressing over the salad. Season to taste with salt and pepper. Toss to combine.
- Serve chilled or at room temperature. This salad can be assembled in advance without cilantro and refrigerated for a day. Add the cilantro (or parsley) just before serving.
- This recipe is a Community Pick!