This was another attempt at making an interesting side dish. I liked it. It wasn’t amazing, but it was pretty tasty. I love everything that went into it, just maybe next time hit it up with more herbs. I only put a little bit of parsley in it. I think cilantro would have been better, but I didn’t have any. As you can see in the photo, the salad is a little sparse in the bean department. Next time, I’ll throw in another can of black beans. Overall, it was tasty, but needs some work to make it more interesting.
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Black Bean Salad
1 15 oz can of black beans, drained and rinsed
1 mango, peeled and diced
1 avocado, peeled and diced
2 -3 green onions, thinly sliced
2 T chopped parsley
3 T lime juice
2 T olive oil
salt and pepper to taste
1. In a medium bowl, toss the first 5 ingredients together.
2. In a small bowl, whisk the lime juice, olive oil and salt & pepper together. Pour over the bean salad and toss to coat.
3. Let the salad sit for at least 10 – 15 minutes to allow the flavors to develop.
I served this with the tostadas, but you could also plate this over some chopped romaine lettuce and eat it with tortilla chips for a light lunch or dinner.
1 Comment
July 26, 2008 at 9:52 am
With black beans and avocado this salad must have been nice and creamy and the mango would add a nice juicy sweetness.