My mom used to make this recipe and it’s one of my all-time favorites. If you manage to find yourself in that perfect space-time-continuum where you have access to ripe mangoes and avocados at the same time, then this is the perfect recipe. I can’t tell you how great this is – you just have to make it and try it for yourself!
I have a big confession to make. I’ve been vegan for over 15 years but I’ve never actually soaked dried beans. I blame it on lack of time and planning on my part. I’ve just always resorted to canned beans. However, here in Australia, you can’t really find canned black beans, and if you do, they’re like $5 a can and not widely available. So I sucked it up and used dried black beans to make this recipe. It worked out very well, and I’ll gladly do it again to make this delicious salad… but I have to admit that using canned beans is still a lot more convenient for my lifestyle so I’ll likely only do this for black beans going forward!
- My mom can’t remember where the recipe came from, so if you know the source of this recipe, please let me know so that I can reference it.
- The greens are optional so feel free to leave them out if you just want a straight-up bean salad.
- You can also leave-out the greens to make a great Mexican style dip served with corn chips.
- It’s also excellent served in a wrap… MMMm!
- You’ll want to eat this salad within a couple hours of making it so that the avocado and mango don’t turn brown and mushy. A buffet/potluck would be perfect.
- 250g dried black beans, or 1 can black beans
- 1 red (Spanish) onion, chopped
- 4 Roma tomatoes, chopped
- 1 red pepper (capsicum), chopped
- 375g canned corn kernels, drained
- ⅓ cup (90g) fresh coriander (cilantro), roughly chopped
- 2 avocados, peeled and diced
- 1 mango, peeled and diced
- 150g rocket (arugula) leaves (or baby spinach) – optional
- 1 clove garlic, minced
- 1 small red chili, finely chopped (or a pinch of dried pepper flakes)
- 2 tbsp lime juice
- ¼ cup olive oil
- If using dry beans, soak the beans in cold water overnight. Rinse; drain. Place then beans into a large heavy-bottomed pan, cover with water and bring to the boil. Reduce the heat and simmer for 1½ hours, or until tender. Drain and cool slightly.
- Place all dressing ingredients in a large bowl and whisk.
- Place the beans, onions, tomatoes, pepper, corn, coriander, avocado, mango, and greens (if using) into the bowl and toss to combine.