it all started with a mango.

It all started with a mango.

And then, a lime joined in on the party.

Before I knew what was happening, some black beans, cilantro and salsa came along to shake things up.

It wasn’t long before they all just sort of started mixing and mingling.

Mixing.

Mingling.

Doing their thing.

And to think.

It all started with a mango.

Mango and Black Bean Salad—slightly modified from an original recipe as seen in Cooking Light magazine.
This recipe is quick and easy.  Even quicker if you have some leftover quinoa or brown rice kicking around in your refrigerator (or freezer!)  As with most salads, this tastes best the next day.  But don’t hesitate to dig in immediately either. 😉
  • 1 1/2 cups chopped peeled ripe mango (about 1 large)
  • 3/4 cup thinly sliced green onions
  • 3/4 cup cooked quinoa
  • 3 tablespoons finely chopped fresh cilantro
  • 1/4 tablespoons fresh salsa
  • juice from one lime
  • 2 tablespoons extravirgin olive oil
  • salt to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 (15-ounce) can organic no-salt-added black beans, rinsed and drained
  1. Combine all ingredients in a large bowl.  Mix and chill and serve.  ENJOY!
QUESTION: What is one of your favorite summer side dishes?
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9 comments on “it all started with a mango.

  1. BroccoliHut says:

    Love, love, love this! Black beans and mango pair so nicely together, don’t they? As for summer side dishes, I have been loving all things “slaw” lately. Tonight I made a lovely dressing out of apricot preserves, ginger, and rice vinegar–delish!

  2. thehouseofz says:

    Looks Great! Love mangoes

  3. I’ve only had quinoa and black bean salad or mango and avocado salad but i definitely think quinoa, mango, and black beans would be the best! this looks fantastic!! ❤

  4. This looks amazing. Mango is such an under rated fruit!

  5. Ann says:

    Hmmm

    I never would have taught of this ‘marriage’ ….

    With your permission, I’d like to flip your links to my women’s group. Some are very conscious of what they eat and I can see how your recipes would enhance what we’re trying to do.

    Thanks much,
    ann

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