A Recipe for Black Bean and Mango Salad that is Exceptionally Tasty

I have been reading about the foods that people in the “Blue Zones” of the world eat. Blue Zones are places where there are an inordinate number of folks who live to be inordinately old. Beans, beans, and more beans are part of the diet of these old folks in all of the zones and so I thought I would share this exceptionally tasty black bean and mango salad with you tonight. Not only is it beautiful and flavorful, but it’s also nutritious. You can eat this with the knowledge that you are giving your body just what it needs to help you live a long and healthy life. It’s also easy, which is another plus. This recipe is courtesy of my son-in-law Ron’s mother, Cindy Betty. She makes it routinely and I love it. I hope you’ll enjoy it too.

Black Bean and Mango Salad

TOTAL TIME: 20 min

YIELD: 4 servings


1/4 cup apple cider vinegar
2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon ground cumin
1/3 cup canola oil
Kosher salt and freshly cracked black pepper
1/2 small ripe mango, peeled and diced into 1/4-inch pieces
1/2 yellow bell pepper, cut into small dice
1 (14.5-ounce) can of black beans, drained and rinsed
1 small jalapeno, seeds and ribs removed, minced
1 small red onion, cut into small dice
1/4 cup fresh cilantro leaves, chopped


In a small mixing bowl, combine the vinegar, lime juice, honey, and cumin. Slowly whisk in the oil until incorporated. Season with salt and pepper.

Mix the mango, pepper, beans, jalapeno, and onion together in a large bowl. Drizzle the vinaigrette over the ingredients and toss to combine. Season the salad with salt and pepper. Garnish with cilantro.


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