

Black Bean, Mango Lime Salad by Foodie’s Chef Laura Brennan
June 24, 2021
Our store manager told me the salad wasn’t pretty but was delicious!! And I had to agree with him!
Instead of adding a shiny oil-based vinaigrette to finish the salad I opted for a chipotle ranch dressing (Drew’s Organics, Chipotle Ranch, 12-ounce, Dressing & Quick Marinade). The dressing did coat the beans and altered the black bean ‘shine’ but the finished dish had a richer and more complex flavor.
The salad comes together fairly quickly, many of the ingredients are already prepared. Use your favorite brand of cooked black beans, try the prepared chipotle ranch dressing (Cindy’s makes a version also) and you can even buy already-cut mango pieces. (Or watch a YouTube video to learn how to peel and cut a mango if you haven’t done it.) Mangoes are fairly cheap right now, about a-buck-apiece. One mango will yield about 8 ounces of peeled fruit and/or 1 ¼ cup diced fruit.
- Prep: 40 mins
- Cook: 40 mins
- Yields: 6-8 side portions
Ingredients
2 each 15/16-ounce cans black beans, rinsed and drained
1 bell pepper, red, yellow or orange, washed & dried
1/3 cup finely diced red onion
2 tablespoons olive oil
1 mango, peeled and ¼-inch diced (or 8-ounces prepared mango, diced)
2 scallions, green parts only, washed & dried and thinly sliced
¼- cup prepared chipotle ranch dressing, plus more to taste
2-3 tablespoons fresh lime juice, plus more to taste (from 2-3 limes)
Optional: 2 tablespoons fresh cilantro, chopped
Kosher salt and fresh ground black pepper
Directions
Drain, rinse and drain the black beans in a large strainer or colander. Shake dry of excess water. I shake them together with a large piece of paper towel right in the strainer/colander to blot away excess moisture. (Remove and throw away the paper towel!)
Now add the beans to a large bowl.
Cut the bell pepper into 4 large pieces, slice the pieces into ¼-inch strips and cut the strips into ¼-in diced pieces. Heat a sauté pan over medium heat and add the 2 tablespoons of olive oil to the pan and add the finely diced onions and stir to coat with oil. Season lightly with salt and pepper. Continue to cook until onions are translucent, 3-4 minutes. Add the diced peppers to the pan along with another pinch of salt & pepper. Cook until peppers are shiny and softened, about another 3-4 minutes. Spread the onion-pepper mixture on a plate or sheet pan to cool slightly. ***See Note***
Thinly slice the scallions and set-aside.
Roll the limes on the counter under the heel of your hand. This will help soften the limes and make them more readily give up their juices. Juice the limes into a bowl and measure out 3 tablespoons of lime juice. Set aside.
If using cut mango chunks, cut the chunks into small diced pieces. . If cutting-up your own mango: first peel the fruit with a vegetable peeler. Next use a knife and slice down each side of the mango right to the core. The knife should cut close to the core without ‘hacking’ into it. You’ll have 2 larger ‘fillets’/slices from both sides of the fruit and two smaller ‘fillets’ from each ‘end’. Cut all the pieces into strips and cut the strips into ¼-inch dice. Set aside.
Combine the beans, the sauteed onions and peppers, the diced mangoes and the scallions together.
Add ¼ cup chipotle ranch dressing and stir gently to combine. Use more dressing if you think the salad needs it. Sprinkle with 2 tablespoons fresh lime juice and thoroughly combine. Taste. Taste. Taste.
Add kosher salt. Add fresh ground black pepper. Adjust with more dressing and/or lime juice. Add the cilantro if using.
Serving Suggestions: I surrounded my black bean salad with cooked, sliced shrimp. I poached the shrimp but one could easily use grilled shrimp. (And…one can buy already-cooked shrimp!) Or serve the bean salad in taco shells with shredded lettuce and avocado or add grilled chicken or beef.
I have opted to cook the peppers and onions in this recipe instead of adding them raw. Why? Because I think the flavors are deeper and more pronounced when the vegetables are cooked; that is; the peppers taste more like peppers and the onions are enhanced by a brief sauté as well.