Reviewed: Sep. 3, 2011

I made this for a BBQ, it was the only thing to get completely eaten. Huge hit!

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Reviewer:

LizzyB

Reviewed: Jul. 19, 2011

I used twice the amount of mango, chick peas and black beans and 1/2 the amount of dressing

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Reviewer:

SNIGHT

Reviewed: Jun. 7, 2011

I doubled this recipe except the onion; made my own dressing with 1/3 cup sugar, 1/3 cup canola oil and 2/3 cup rice vinegar... I added a little cumin to this along with the salt and pepper. I only had 1 can black beans and 1 can canellini beans but would like to try it with chick-peas and black beans next time..So yummy and fresh tasting! :)

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Reviewer:

Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

Reviewed: Feb. 8, 2011

Excellent salad

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Reviewer:

RockyTrax

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Cooking Level: Expert

Living In: Yankton, South Dakota, USA

Reviewed: Jan. 22, 2011

Great salad! I added kidney beans and used low fat dressing. Very satisfying.

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Reviewer:

Sarah B

Reviewed: Dec. 27, 2010

5 stars for certain. I added a bit of sea salt and a little extra dressing to mine. It was FABULOUS!

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Reviewer:

cpdjustice

Reviewed: Apr. 5, 2010

Fantastic! Although I misread the recipe and added plain Balsamic vinegar instead, and I love it. I have made this with peaches when I don't have mangoes on hand, and I have also used green onion. Tastes great with tortilla chips.

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Reviewer:

Cindi

Cooking Level: Intermediate

Living In: Lansing, Michigan, USA

Reviewed: Aug. 7, 2009

My husband and family really liked this salad. I am not that crazy about it. I'll probably make it again though and it could grow on me. You just never know.

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Reviewer:

jordant

Reviewed: May 6, 2009

This is absolutely wonderful - so fresh tasting! The only thing I added was a tablespoon of Splenda. The sweet/sour tastes combine beautifully, and everyone always asks for the recipe! Thanks so much for sharing!

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Reviewer:

susie

Reviewed: Apr. 20, 2009

I am unfamiliar with navy beans (I know what they are; they're just not popular in CA). So, I subbed cannelini. So glad I did; the cannelini's smooth flavor contrast with the black bean's earthyness was fabulous. Of course, mango was a sweet & lucious counterpoint. By the way, I used dried beans in my slow cooker, not canned. So much more creamy and flavorful than canned, which is always a little "off", or salty. I usually have black beans around to sneak in a little protein/fiber here & there. I had bought the cannelini to mix things up, but hadn't been inspired to cook/use them. Great fortune to come across this recipe. Thanks allrecipes newsletter!

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