Avocado Mango & Black Bean Salad / Dip
Prep time
Total time
This colorful salad is as beautiful as it is tasty. If you leave-out the rocket/arugula, it makes a great Mexican-style dip when served with corn chips.
Recipe type: Salad, Dip
Cuisine: Mexican, Southwest
Serves: 8
  • 250g dried black beans, or 1 can black beans
  • 1 red (Spanish) onion, chopped
  • 4 Roma tomatoes, chopped
  • 1 red pepper (capsicum), chopped
  • 375g canned corn kernels, drained
  • ⅓ cup (90g) fresh coriander (cilantro), roughly chopped
  • 2 avocados, peeled and diced
  • 1 mango, peeled and diced
  • 150g rocket (arugula) leaves (or baby spinach) – optional
  • 1 clove garlic, minced
  • 1 small red chili, finely chopped (or ½ tsp of crushed red chili pepper)
  • 2 tbsp lime juice
  • ¼ cup olive oil
  1. If using dry beans, soak the beans in cold water overnight. Rinse; drain. Place then beans into a large heavy-bottomed pan, cover with water and bring to the boil. Reduce the heat and simmer for 1½ hours, or until tender. Drain and cool slightly.
  2. Place all dressing ingredients in a large bowl and whisk.
  3. Place the beans, onions, tomatoes, pepper, corn, coriander, avocado, mango, and greens (if using) into the bowl and toss to combine.
Recipe by Vegangela at http://vegangela.com/2011/01/17/avocado-mango-black-bean-salad/