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Avocado Mango & Black Bean Salad / Dip

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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.

Ingredients

Scale
  • 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
  • 1/3 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

Dressing

  • 1 clove garlic, minced
  • 1 small red chili, finely chopped (or 1/2 tsp of crushed red chili pepper)
  • 2 tbsp lime juice
  • 1/4 cup olive oil

Instructions

  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 1 1/2 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.

Find it online: https://vegangela.com/2011/01/17/avocado-mango-black-bean-salad/