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Black Bean, Mango, and Apple Salad

  • Author: The Messy Baker
  • Yield: Serves 6-8 1x
  • Category: Salad

Description

By Charmian Christie (The Messy Baker)
This Black Bean, Mango, and Apple Salad is a blend of inspiration and pragmatism. The restaurant dish inspired me while my pantry kept it real.


Ingredients

Scale

Spiced Pumpkin Seeds:

  • 1 tbsp olive or avocado oil
  • 1 cup raw pepitas
  • 1 tbsp chili powder
  • generous pinch sea salt

Citrus Crema:

  • 1 cup sour cream
  • 1 clove garlic, grated on a zester
  • Zest of 2 limes
  • 1/4 cup fresh lime juice
  • 1/4 cup orange juice
  • Generous pinch sea salt

Salad:

  • 1 can (19 oz / 540ml) black beans, rinsed and drained (2 cups)
  • 1 cup corn, cooked
  • 1 cup mango, chopped (fresh or frozen and defrosted)
  • 1 large red pepper, chopped
  • 1 large Granny Smith apple
  • 1 lime
  • 1/4 cup finely chopped shallot
  • 1/2 cup chopped fresh cilantro
  • 2 avocados, sliced

Instructions

Spiced Pumpkin Seeds:

In a medium skillet, heat the oil over medium heat. Add pepitas, chili powder, and salt. Sauté, stirring constantly, until the seeds begin to snap and crackle. Remove from heat and set aside.

Citrus Crema:

In a medium bowl, mix sour cream, garlic, lime zest, lime juice, orange juice and salt. Set aside.

Salad:

In a large bowl, place the black beans, corn, mango, and red pepper.

Peel and chop the apple, placing the pieces in a small bowl. Halve the lime and squeeze the juice from both halves over the apple pieces to prevent them from browning. Toss to coat.

Add the apple pieces, shallot, and chopped cilantro to the bean mixture. Toss and plate.

Serve topped with a dollop of crema, a few slices of avocado and 2 tablespoons spiced pumpkin seeds.


Keywords: Black Bean, Mango, and Apple Salad, Black Bean Salad