I’m all about making my own food instead of buying prepared food, but this gets a little tricky in the summer. Using the oven or stovetop can heat up an already-hot kitchen quickly, and like most students, I don’t have air conditioning. One way I deal with this is by eating and making foods that I don’t have to cook — smoothies, salads, hummus, rice paper rolls, collard wraps, and this yummy chopped salad.

This salad has been my go-to summer dish for several years, and I’m convinced it’s actually perfect. The sweet mango is perfectly complemented by tangy lime juice, fresh cilantro, crunchy bell pepper, creamy avocado, sharp red onion, and smooth black beans. It’s quick, pretty, and super easy to whip up. Keep this recipe in mind next time you’re in a rut and feelin’ the heat.

Black Bean and Mango Chopped Salad

  • Prep Time:10 minutes
  • Cook Time:0 minutes
  • Total Time:10 minutes
  • Servings:4
  • Medium

    Ingredients

  • 1 15-oz can black beans
  • 1 mango
  • 1 bell pepper
  • 1/3 red onion
  • hella cilantro (1 bunch, approximately)
  • 2 limes
  • 1 large or 2 small avocados
Photo by Rose Gerber
Photo by Rose Gerber

Step 1

Rinse black beans.

Photo by Rose Gerber
Photo by Rose Gerber

Step 2

Chop mango, pepper, and onion.

Photo by Rose Gerber
Photo by Rose Gerber

Step 3

Add to large bowl with black beans.

Photo by Rose Gerber
Photo by Rose Gerber

Step 4

Add chopped cilantro.

Photo by Rose Gerber
Photo by Rose Gerber

Step 5

Squeeze lime juice on top.

Photo by Rose Gerber
Photo by Rose Gerber

Step 6

Mix.

Photo by Rose Gerber
Photo by Rose Gerber

Step 7

Top with sliced avocado. Enjoy!

Photo by Rose Gerber
Photo by Rose Gerber