Recipe by BUSH'S® Beans
"One of Bush's top recipes of all time - we're positive this salad will soon find a home in your recipe box."
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1 (15.8 ounce) can
BUSH'S® Black Beans, drained and rinsed
diced sweet red bell pepper
green onions, thinly sliced
chopped cilantro leaves
fresh lime juice
seeded jalapeno pepper, minced
Salt to taste
This was an absolutely excellent recipe! My local supermarket did not have red bell peppers so I had to improvise with green bell peppers. Also, I added one can of whole kernel corn because corn and black beans go together like peas and carrots! :)
SOOOOO Good! awesome! wow! we have been known to make this twice in one week! we serve it over warm rice and don't even need a side dish. our one year old loves all the color and eats it up - we served it for her birthday party and it was a big hit. we kept the hot peppers separate (we use chili peppers since jalapeños aren't available here) so they can be added to taste. this is even good up to two days later!
Absolutely Delicious!! A friend made this for me when my son was ill. I was hesitant but the moment I tasted it, I was hooked and asked for the recipe. I've never reviewed anything here but had to pass on my thoughts...it's that good!!
This was delicious. I didn't add any salt or pepper. We will definitely be using this recipe again, very healthy and wonderful flavor combination.
Delicous. I cut down on the cilantro, however, because I find it too overpowering. Otherwise, I prepared exactly as the recipe says.
Excellent salad that would go well with many things. I served it with chicken enchiladas and mexican rice, and that worked really well. Would be a great pot-luck dish too. This is the sort of side dish that I would plan the rest of the meal around.
I made this while on vacation in Florida. It was the perfect dish for the muggy weather, very fresh and light. I ended up chopping the ingredients pretty small, adding corn, and a serving it as a salsa with homemade guacamole. It's the perfect sweetness to balance out the taste of the guac!
I made a couple minor changes and it was delicious! I added a can of corn, left out the olive oi (NO need), and substituted 1/3 diced red onion for the green onion (thanks to previous reviewers' suggestions). Be sure to make it at least a few hours in advance so the flavors can meld and a little juice can form. I served it as a slasa with chips, and then as a salad or condiment for shrimp fajitas. It was perfect both ways!!!
* Percent Daily Values are based on a 2,000 calorie diet.
BUSH'S(R) Black Bean and Mango Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 38
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