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
Rinse black beans.
Chop mango, pepper, and onion.
Add to large bowl with black beans.
Add chopped cilantro.
Squeeze lime juice on top.
Top with sliced avocado. Enjoy!