Black bean, mango and tomato salad

Here’s a yummy side dish that goes well with a fish, pork or chicken.



1 large mango(es), diced, divided* (about 1 3/4 cups)
3 Tbsp fresh lime juice
3 Tbsp water
2 Tbsp olive oil
1/2 tsp Durkee Ground Cumin Seed, or other brand
1/2 tsp table salt
15 oz canned black beans, drained and rinsed
1 cup(s) tomato(es), diced
1/2 cup(s) onion(s), sweet, diced
1/4 cup(s) mint leaves, or cilantro, fresh, cut into thin slivers
1 Tbsp canned jalapeٌo peppers, or fresh, minced (if using fresh, do not touch seeds with bare hands)


  • In a large bowl, mash 1/4 cup of diced mango with a fork; whisk in lime juice, water, oil, cumin and salt.
  • Add remaining diced mango, beans, tomato, onion, mint and jalapeno to bowl; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day. Yields about 1/2 cup per serving.

I added an avocado that I had laying around, which gave it additional flavor, and served it alongside some salmon.

Black Bean, Mango, Tomato Salad (with avocado)

Salad again, pictured with salmon










This recipe was found on weight watchers website.  You can see my other recipes on my Savory Stuff page.


About Stacey

Life is a journey that I believe we are meant to walk please Walk a Mile with me. View all posts by Stacey

7 responses to “Black bean, mango and tomato salad

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