Black Bean Mango Lime Lunch Salad
Black beans and Lemon assembled for a lunch served together. Follow the individual steps for timing and doneness.
By PlatePatch · Recipe image is an illustration.
Lunch · 15 min total (15 min prep, 0 min cooking) · 4 servings
Ingredients
- 2 can Black beans
- 1 ct Lemon
- 2 tbsp Olive oil
- 4 slice Bread
- 1 ct Mango
- 1 ct Lime
- 1 ct Bell peppers
- 3 tbsp Fresh cilantro
How to make it
Some steps are brief. Read all directions first, check ingredient packaging for specific cooking instructions, and confirm doneness and food safety before serving.
- Drain and rinse the canned beans or chickpeas.
- Peel and dice the mango, then dice the pepper.
- Whisk the lemon juice and oil in a large bowl. Add the beans and prepared vegetables, then stir gently.
- Add the cilantro and lime juice.
- Serve with the bread. Cover and refrigerate any portions saved for later.
Check package directions, ingredient suitability and safe cooking temperatures before serving. Timings are estimates.
Related recipes
- White Bean Olive Feta Salad
- Chickpea Cucumber Mint Crunch Salad
- Cheesy Bean Quesadillas
- Black Bean Taco Bowls
Plan more than one meal
Make this recipe part of a week built around your household and the ingredients you already have. Check pantry-based ideas, or let PlatePatch help plan your meals and grocery list.
Make the portions work for your week
Compare pantry quantities with the servings you need. If you are cooking for different eaters, review separate components and individual plates. To see how meals connect, watch the PlatePatch phone demo.