Black Bean Salsa Salad
Dairy Free | Gluten Free | Vegan

Black Bean Salsa Salad

Ingredients:

This delicious black bean salad is quick to make and packed with nutritious ingredients that will keep you fuller for longer. With so many vibrant colours, this quick and easy salad is packed with antioxidants that will fight against the harmful effects of oxidative stress.

The blend of textures combined with the zingy flavours of the mango and lime and a hint of chilli, makes this black bean salad a delicious crowd-pleaser. It’s delicious served with fresh tortillas, as a topping for a taco salad or a dip with pitta chips, but equally good as a side with grilled fish or chicken.

Black Bean Salsa Salad

  • 1 can black beans (drained and rinsed)
  • 1 1 small red onion (finely diced)
  • 1 small can sweetcorn
  • ½ avocado (cubed)
  • cup small fresh mango (diced)
  • 1 green chilli (finely chopped)
  • ½ red pepper (finely chopped)
  • Small handful fresh coriander (chopped)
  • Generous drizzle olive oil
  • 1 lime (juiced, to taste)
  • Salt and freshly ground black pepper
  1. Combine all the ingredients in a large bowl and mix well to combine. Set aside at room temperature for around 20-30mins if time allows for the flavours to infuse.
  2. Check seasoning before serving, adding more lime juice if necessary.
  3. Serve this fresh mango salsa in warm tortillas or simply eat straight from the bowl, for a nutritious and filling lunch.

Variations

  • This salad works very well with other beans, like black eye or red kidney beans
  • Try cubed pineapple instead of mango
  • For an added kick, add ½ tsp cumin before tossing
  • If you’re eating it straight away, diced tomatoes are great to add
  • You can use lemon juice or vinegar in place of lime
  • Feel free to vary the colours of your peppers

 

Storing this black bean salad

This salad is best the day it’s made but will keep in the fridge for 3-4 days, covered. It may lose a little vibrancy but otherwise, it’s absolutely fine!

 

Recipe

Prepared by May Simpkin, MSc – Registered Nutritionist (MBANT), in partnership with LegumeChef.

Main Course
Dairy Free, Gluten Free, Vegan

Method:

This delicious black bean salad is quick to make and packed with nutritious ingredients that will keep you fuller for longer. With so many vibrant colours, this quick and easy salad is packed with antioxidants that will fight against the harmful effects of oxidative stress.

The blend of textures combined with the zingy flavours of the mango and lime and a hint of chilli, makes this black bean salad a delicious crowd-pleaser. It’s delicious served with fresh tortillas, as a topping for a taco salad or a dip with pitta chips, but equally good as a side with grilled fish or chicken.

Black Bean Salsa Salad

  • 1 can black beans (drained and rinsed)
  • 1 1 small red onion (finely diced)
  • 1 small can sweetcorn
  • ½ avocado (cubed)
  • cup small fresh mango (diced)
  • 1 green chilli (finely chopped)
  • ½ red pepper (finely chopped)
  • Small handful fresh coriander (chopped)
  • Generous drizzle olive oil
  • 1 lime (juiced, to taste)
  • Salt and freshly ground black pepper
  1. Combine all the ingredients in a large bowl and mix well to combine. Set aside at room temperature for around 20-30mins if time allows for the flavours to infuse.
  2. Check seasoning before serving, adding more lime juice if necessary.
  3. Serve this fresh mango salsa in warm tortillas or simply eat straight from the bowl, for a nutritious and filling lunch.

Variations

  • This salad works very well with other beans, like black eye or red kidney beans
  • Try cubed pineapple instead of mango
  • For an added kick, add ½ tsp cumin before tossing
  • If you’re eating it straight away, diced tomatoes are great to add
  • You can use lemon juice or vinegar in place of lime
  • Feel free to vary the colours of your peppers

 

Storing this black bean salad

This salad is best the day it’s made but will keep in the fridge for 3-4 days, covered. It may lose a little vibrancy but otherwise, it’s absolutely fine!

 

Recipe

Prepared by May Simpkin, MSc – Registered Nutritionist (MBANT), in partnership with LegumeChef.

Main Course
Dairy Free, Gluten Free, Vegan

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