Black Bean Mango Salad with Adobo Dressing
The Spicy Food Lover's Bible: The Ultimate Guide to Buying, Growing, Storing and Using the Key Ingredients That Give Food Spice
Published by Stewart, Tabori & Chang
This bean salad is a great accompaniment to barbecues as well as to any Caribbean or Latin meal. Turtle beans, as black beans are sometimes referred to, blend well with the sweet taste of the mangoes. We’ve added a habanero because we like the extra heat, but it can be omitted to reduce the heat level, and other fruits can be substituted for the mangoes. Canned black beans and ready-prepared adobo seasoning make this salad a snap to throw together.
Total Timeunder 15 minutes
OccasionBuffet, Casual Dinner Party, game day
Recipe Courseappetizer, side dish
Dietary Considerationegg-free, gluten-free, healthy, lactose-free, low cholesterol, low saturated fat, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Texturefruity, herby, savory, spiced, tangy
Type of Dishsalad
- One 15-ounce can black beans, drained and rinsed
- 2 cups diced mango; or substitute pineapple or peaches
- 2 tablespoons diced pimientos
- 2 tablespoons chopped fresh cilantro
- 1 small habanero chile, stem and seeds removed, minced
- ¼ cup extra virgin olive oil
- ¼ cup lime or orange juice, preferably fresh
- 1 tablespoon adobo seasoning, store-bought or homemade
Combine all the dressing ingredients in a bowl and whisk to combine.
Combine all the salad ingredients in another bowl, pour the dressing over the top, and gently toss to mix.
2005 Dave DeWitt and Nancy Gerlach