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A salad with mango, black beans and a hint of chili perfect for Independence day.

Fireworks Black Bean and Mango Salad

This salad is so quick and easy it barely qualifies as a recipe.


  • 1 jalapeno minced
  • 1 red pepper diced
  • 2 ribs celery chopped fine
  • 2 15- ounce cans black beans rinsed and drained (or 4 cups cooked black beans)
  • 1 teaspoon cumin
  • juice of 1/2 lime (about a tablespoon)
  • 2 mangos peeled and diced
  • 1 bunch cilantro chopped
  • sea salt and fresh ground pepper to taste
  • 1/4 cup toasted pepitas pumpkin seeds for garnish, optional but adding fabulous crunch, not to mention goodly amounts of manganese and magnesium
  • 3-4 cups fresh greens like spinach arugula or frisee


  • In a large bowl, gently mix together jalapeno, diced red pepper and celery. Add the black beans and combine well.
  • Add the cumin and the lime and toss to coat.
  • Just before serving, add the mangos and chopped cilantro. Season to taste. Place atop greens and serve at once, garnishing with toasted pepitas, if you like (and you will).