Healthy Living

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Kristi Whitley

Avocado Mango Black Bean Salad

This colorful and versatile recipe can be a green salad, a stand-alone bean salad, or even a simple salsa. 

15 oz. can black beans (or prepared/soaked dry beans)
1 medium red onion, chopped
4 Roma tomatoes, chopped
1 red bell pepper, chopped
15 oz. can sweet corn, drained
1/3 cup fresh cilantro, roughly chopped
2 avocados, peeled and diced
1 mango, peeled and diced
5 cups arugula or baby spinach*

*Note: You may leave the arugula or spinach out and serve as a great salsa!

1 clove garlic, minced
1 small red chili, finely chopped (or a pinch of dried pepper flakes)
2 Tbsp. lime juice
1/4 cup olive oil

1. If using dry beans, soak the beans in cold water overnight. Rinse; drain. Place the beans into a large heavy-bottomed pan, cover with water and bring to the boil. Reduce the heat and simmer for 1 1/2 hours, or until tender. Drain and cool slightly.
2. Place all dressing ingredients in a large bowl and whisk to combine.
3. Place the canned or cooked beans, onions, tomatoes, pepper, corn, cilantro, avocado, mango, and greens (if making the salad instead of just the salsa) into the bowl and toss to combine.
Recipe and photo courtesy of

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