Black Bean, Mango and Avocado Salad

Blackbean, mango and avocado salad makes a great summer side.

I’ll start by saying that I am not usually a person who seeks out savory and sweet combinations.  I’ll tolerate dried cranberries in a lettuce salad and am trying to be more open-minded about fruit and vegetable combinations.

So when I was shopping at Trader Joe’s last week, I had no intention of buying a mango to combine with black beans. In fact, I don’t usually try their free samples, but this one looked so intriguing, even in a dented paper cup, so I had to give it a try.  The result? Excellent. Very excellent. And different, in a good way, with an unique combination of simple flavors and textures that really compliment each other well.

Paul and I analyzed this last night over champagne after dinner (I got a new job - yay!) and one prevailing theory is that the avocados serve as the flavor bridge between the mangos and black beans, because avocados are a fruit that act like a vegetable. Did you know that avocados are technically a berry? And that their name is derived from the Nuhautl word for testicle? Maybe you didn’t want to know that - sorry = but according to Wikipedia, this is true, along with the fact that avocados are very good for helping lower cholesterol.

This recipe also contains agave nectar, which I have read about as a substitute for refined sugar. I was interested in trying this, as a replacement for honey in other recipes (I don’t like honey.) The taste is subtle but it is very sweet. You don’t use much in this salad, and in fact you don’t taste sweetness much at all except with the mangos. Try this salad, adapted slightly from TJ’s,  and you will be pleasantly rewarded for your adventurousness.

• Black Beans - 4 cups cooked, or 2 15-0z cans (or 1 30-oz. large can)
• Mango - 1, peeled and cut into 1-inch chunks (How to cut a mango from Simply Recipes)
• Avocado - 1- 2 ripe (not mushy or too hard), peeled and cut into 1-inch chunks
• Cilantro - 2 Tblsp., chopped finely
• Onion - 1/2 small/medium red onion, diced finely
• Lime Juice - from1 lime (about 2 Tblsp.)
• Agave Nectar - 1/2 Tblsp. (you can probably substitute 1 tsp regular sugar dissolved in the lime juice or maybe a bit of water.)

1. Place rinsed and drained beans in a large bowl with avocado, mango, onions and cilantro.
2. In a small bowl blend lime juice with agave nectar and pout onto black bean mixture.
3. Gently blend all ingredients carefully (you don’t want to mush the avocados.)
4. Refrigerate for an hour or more.

Make it a Meal with:

• Salsa and chips
• Quesdillas
• Grilled Tex-Mex beef kebabs
• Chicken Fajitas cooked in a Crock-Pot
• Spanish Rice
• Coconut Flan

Other bean salads you might enjoy:

• White Bean Salad with Fresh Vegetables
• Corn and Black Bean Salad

Tags: avocado, black beans, mango, Summer, Vegetarian