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


  • 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
  • Step 1

    Rinse black beans.

    Photo by Rose Gerber
  • Step 2

    Chop mango, pepper, and onion.

    Photo by Rose Gerber
  • Step 3

    Add to large bowl with black beans.

    Photo by Rose Gerber
  • Step 4

    Add chopped cilantro.

    Photo by Rose Gerber
  • Step 5

    Squeeze lime juice on top.

    Photo by Rose Gerber
  • Step 6


    Photo by Rose Gerber
  • Step 7

    Top with sliced avocado. Enjoy!

    Photo by Rose Gerber