black bean + mango salad


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black bean and mango salsa

This black bean + mango salad is a perfect side dish for a protein like chicken or fish or rolled into a burrito but could also be a quick snack on it’s own. I made this side dish with lime chicken.

What you’ll need for the salsa:

  • ½ can black beans (low sodium if you can find it), rinsed well + drained
  • 1 mango, diced
  • ½ can yellow corn (use fresh if you have it! it just needs to be cooked), drained if using canned corn
  • 2 tbsp. chopped sweet onion
  • ½ tbsp. fresh lime juice and the zest
  • 2 tsp. olive oil
  • salt + pepper

What you’ll need for the lime chicken:

  • 4 oz. boneless, skinless chicken breast
  • 1 tbsp. olive oil
  • ½ tbsp. fresh lime juice
  • zest ½ of a lime
  • salt + pepper
Lime chicken + black bean/mango salsa

Lime chicken + black bean/mango salsa

  1. Start the chicken first. Pound the chicken breast down so it’s about 1″ in thickness (we’re just looking to cut the cooking time down by flattening out the chicken first).
  2. In a bowl, coat the chicken with the olive oil, lime juice, zest and season with s+p (feel free to add some heat too if you’d like red pepper flakes would be good).
  3. Cook in a sprayed skillet over medium-high heat. Cook for 5 minutes on each side, until golden brown and fully cooked. Set aside and prep the salad.
  4. In another bowl, combine the black beans, diced mango, corn, chopped onion, lime juice, zest and olive oil. Season with salt + pepper and any other seasonings you might like (cayenne, dill, basil… whatever).

You’ll have leftovers of the salad and it’s even better the next day, just make sure to drain it before serving.

This recipe adapted from

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