Black Bean Salad

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.

    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

Filed under FAF, Mexican, rice & beans, salad

One response to “Black Bean Salad

  1. With black beans and avocado this salad must have been nice and creamy and the mango would add a nice juicy sweetness.

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