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Mango Black Bean Salad with Tajín and Lime

With the 4th of July right around the corner, I was looking for a simple dip to whip up that's crowd pleasing, simple and summery! Black Beans, Mango, Avocado and a simple dressing was the answer! I served this last weekend to test the recipe out on the family and they all loved it. We ate it with chips, without chips, on our tacos I made that night...it was ALL GOOD.


There was a little something for everyone in this and the Tajín was the most perfect addition. I've used it in a few other recipes before, but it's mostly available in the standard grocery store aisles, Trader Joe's carries a similar Chile Lime Seasoning or you can get it on Amazon. It's salty and brings out the sweetness of the Mango in a way that is hard to describe unless you have had it before. Definitely do not skip that part! Plus, it has a little heat, but a little sweetness to it so my toddlers gobbled it up and didn't mind one bit. Definitely family-friendly.


 

I love a good salad. Or dip. Or something I can eat on tacos that is versatile enough to do all three. In fact, tonight I fully plan on eating the rest of this with chicken because it was THAT good. Plus, it has only a few ingredients and came together in 10 minutes. Let this be the side you take to that 4th of July BBQ this weekend, but maybe make double the batch and save some for yourself because it won't last long.


A little sweet, a little tangy, a little kick of spice, hearty and add in the creaminess of Avocado and boom. BBQ side, dinner side, lunch...is served.


To make this, I chopped up a few fresh ingredients, whipped up the dressing and served. I let it cool a bit in the fridge before serving just so the dressing had time to marinate all the ingredients, but it's honestly so good it's not even necessary.


I diced up fresh mango, avocado, red onions, cherry tomatoes and mixed it gently in a large bowl with a can of black beans that were drained and rinsed. Careful when mixing this so that the avocado chunks don't get smooshed. Not that it would alter the flavor, but the bites of avocado throughout the salad give it a great creaminess that alter the texture a bit if smashed into the beans.


Next I whipped up the dressing. Olive oil, 1 1/2 limes, juiced, and Tajín. Done and done! Time to enjoy!



 




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