Stuck in a salad rut? This apple-mango-black bean salad is fresh, fruity, savory, healthy, and tasty and a bit spicy.
Summer is so on – the dog days of summer are about to hit us all and that can make cooking a bit challenging. Most days I am avoiding turning on the oven and a quick salad with some protein from the grill is all I want. And suddenly I find myself in a habit loop. I needed a change in the salad section pronto. Apple-mango-black bean salad is coming to the rescue *insert a cheer*!
apple-mango-black bean salad
It’s quite a wild mix but all ingredients work great together, so great that it doesn’t need a fancy dressing. This apple-mango-black bean salad is easy to bring to grill parties, lunch breaks, and to the beach and leftovers are tasty for days.
- 1 large crisp green apple (Granny Smith)
- ½ liter / 2 cups cold water
- 1½ teaspoons salt
- 1 mango, peeled and chopped
- 1 can (15 oz.) black beans, drained and rinsed
- 3 green onions, chopped
- 1 jalapeño pepper thinly sliced (seeds and membranes removed if you are not into spicy things)
- 3 tablespoons lemon juice
- 1 teaspoon toasted sesame oil
- 1 tablespoon extra-virgin olive oil
- salt and pepper to taste
- 1 tablespoon fresh cilantro, chopped
- 1 handful chopped peanuts
- Prepare a medium bowl with about ½ liter / 2 cups of cold water and 1½ teaspoons salt and stir to dissolve. Quarter, core, and thinly slice the apple and add them to the salty water bowl to prevent them from getting brown. Let sit for at least 15 minutes and then drain and set aside.
- In a large bowl add apple slices, mango, black beans, green onions, and jalapeño.
- Make the dressing: in a small bowl mix lemon juice, sesame oil, and olive oil.
- Pour dressing over the salad and season with salt and pepper to taste. Gently toss, being careful not to mash the black beans.
- Top with peanuts and sprinkle with cilantro.