Tropical Mango Black Bean Salad Recipe

Black bean burritos were on the menu one day on our last vacation, but we were also thinking salad would be good too, and out of the two, this Tropical Mango Black Bean Salad Recipe was created. After 2 hours of canoeing on Western Lake, a rare coastal dune lake, bordering the Gulf of Mexico and 30A, on the Emerald Coast of Florida’s Panhandle, Alan and I were famished.

A quick, satisfying and nutritious lunch was in order.

The black beans had been cooked to perfection earlier in the week so we diced up a few veggies like sweet onion and red and green pepper to join with the black beans soon to be rolled into the whole wheat burrito. But, unexpectedly, instead of piling mine onto a burrito, I changed course and piled it onto a bed of mixed greens, topped it with delectable cubed mango and kalamata olive halves.

The final touch came from dressing it with honey mustard dressing (Newman’s Own Light Honey Mustard) and voila, a spectacular new salad was born, soon to become one of our favorites.

Tropical Mango Black Bean Salad Recipe

Field greens
2 Tablespoon diced sweet onion
2 Tablespoons diced red and green bell pepper
1 Cup cubed mango
½ cup black beans (drained)
12 Kalamata olives halved
Honey mustard dressing

Place field greens on a dinner plate, top with onion and peppers, beans and mango. Drizzle with honey mustard dressing and enjoy. This is a great and quick recipe invented on vacation that can be used any time you are hungry and have just a few basic things in the cupboard. We usually soak and cook our black beans in the crock pot, but to make it quick, you can just open a can of black beans as well.

We hope you enjoy this delicious black bean mango salad.