Avocado mango black bean salad
A friend of mine told me that avocado mango salad is surprisingly tasty. Then I saw an avocado, cucumber, and black bean salad somewhere (sadly I forget where). I made this up with what I had on hand and it's delicious.
Note: If you have a soft skinned avocado you can probably eat the skin - your choice. Mango skins should never be eaten. Some people are allergic to mango skin. If you don't know whether you're allergic, you may want to wear gloves when preparing the mango, especially if you are allergic to cashews or particularly sensitive to poison oak.
- Preparing Time: 10 minutes
- Total Time: 10 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper to taste
- olive oil for drizzling
- 1 avocado chopped into cubes
- 1 yellow mango chopped into cubes
- 1/2 can black beans rinsed
- 1 tablespoon fresh cilantro leaves optional
- 1/2 teaspoon dried mexican oregano optional
- 1/2 teaspoon lime zest i used dried
- 1 teaspoon red onion chopped finely
- 1 tablespoon red or yellow pepper chopped
- 1 teaspoon lime juice or rice vinegar
- Carbohydrate 49.9484724863347 g
- Cholesterol 0 mg
- Fat 30.2511627115527 g
- Fiber 25.467127773941 g
- Protein 15.9577666672321 g
- Saturated Fat 4.47385116556633 g
- Serving Size 1 1 Serving (345g)
- Sodium 89.8816844187093 mg
- Sugar 24.4813447123937 g
- Trans Fat 2.02521233985793 g
- Calories 502 calories
Combine all ingredients and toss. Serve immediately.
