Mango Black Bean Salad with Sesame Vinaigrette

Lighter Fare | Apps and sides | Salads

Where to Buy
Portions: 4



  • 1/4 cup + 2 Tbsp lime juice
  • 1/4 cup + 2 Tbsp rice wine vinegar
  • 1 tsp light sesame oil
  • 1 Tbsp olive oil
  • 1 tsp fish sauce (available in the Oriental section of your market)
  • 1-2 Tbsp pure maple syrup from Canada
  • 2 tsp minced fresh ginger


  • 3 cups cooked black beans (or 2-15 oz cans or 425 g canned beans, rinsed and drained)
  • 1 medium cucumber, peeled, seeded and sliced into 1/4-inch slices
  • 1 mango, peeled, seeded and cut into 1/2-inch chunks
  • 3 thinly sliced scallions, white and green parts
  • 1/2 cup roughly chopped cilantro



In a small non-reactive bowl, whisk together lime juice, rice wine vinegar, sesame oil, olive oil, fish sauce and ginger. Taste and adjust seasonings with pure maple syrup as necessary. The amount used will vary from person to person. You’ll know when it’s perfect!


In a large non-reactive bowl, place black beans, cucumber, mango, scallions and cilantro. Pour dressing over salad, toss to coat well. Serve with cilantro sprigs and extra lime wedges.