Mango Avocado Black Bean Salad

Mango Avocado Black Bean Salad


Typing while looking at this photo is making my mouth water.  You just have no idea how effortless this salad is to make and how incredible it taste.  This is what I packed in my mason jar salad for the week, so I wanted to share it with you.  I usually make two sets of salads — a garden salad for a side dish and a heartier salad to have as a meal.  I adapted this recipe from one I found on Whole Foods Market’s website.  I wanted something more filling, so I added quinoa, and then placed it all on spinach to add some greens.

Everything about making this was simple.  All I had to do was cut up the fruit, rinse the black beans, and whisk the dressing.  When I packed it up into the mason jars, I layered in this order (bottom to top) — quinoa, avocado, mango, black beans, onion, lettuce.  I used the black beans and onion as a buffer between the wet and dry ingredients.  Perfect for three days in the refrigerator.  I did leave the dressing off the salad until I was ready to eat it.  Lots of people add dressing to the bottom of the mason jar, but I prefer to keep it separate and add it right before I’m ready to eat.

Simple, quick, beautiful, and healthy…check!!

Mango Avocado Black Bean Salad
5.0 from 5 reviews
Recipe: Salad
Author: Victoria – Green Plate Rule, adapted from Whole Foods Market
Prep time: 25 mins
Total time: 25 mins
Serves: 6
  • 2 ripe but firm avocados, halved, peeled and cubed
  • 1 tbsp fresh lime juice
  • 2 ripe but firm mangoes, peeled and cubed
  • 1 jalapeno, seeded and finely chopped, or 1/2 cup chopped red onion for a mild flavor)
  • 2 tbsp lime juice
  • 1 tsp apple cider vinegar
  • 2 tbsp chopped cilantro, plus more for garnish
  • 1/2 tsp sea salt
  • 1/2 tsp honey
  • 3 tbsp extra-virgin olive oil
  • 1 – 15 oz. can black beans, rinsed and drained
  • 4 cups of spinach
  • 1 1/2 cups of cooked quinoa
  1. Add the avocado, 1 tbsp lime juice, mango, and jalapeno to a large bowl and gently toss.
  2. Whisk together 2 tbsp lime juice, apple cider vinegar, cilantro, salt, honey together in a small bowl. Once those ingredients are mixed well, add olive oil slowly while continuing to whisk.
  3. Pour dressing over avocado mixture, add black beans and gently toss.
  4. Serve over a bed of spinach with quinoa.


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17 comments… read them below or add one

dawn October 1, 2012 at 7:49 am

This is absolutely delicious! I got organic mangoes from Whole Foods. They ripened up beautifully in a few days and were just perfect in this flavorful, healthy salad. I mixed everything all together and my family loved it! Thank you for all the fabulous, healthy gluten-free recipes. I am very grateful for you!


dawn October 1, 2012 at 7:50 am

Oops, I tried to rate the recipe but it didn’t work. I will try again here.


Amanda October 19, 2012 at 7:22 am

I tried this but used tangerines instead, since I didn’t have mangos. So delish! Loved it. Thanks for a great site!


greenplaterule October 19, 2012 at 8:57 am

Glad you love it, Amanda! Thanks for letting me know about the substitution. That might come in handy one day! :)


Kendall November 13, 2012 at 6:44 pm

Thank you for such an amazing website. I love to cook and to eat healthy. I am just not very creative when it comes to recipes (I can follow them well though) so I am especially thankful to you! I had a question about the Mason Jar. How do you keep the avocadoes from turning brown? Are they tossed already in the lime juice? Thank you in advance!


greenplaterule November 13, 2012 at 8:36 pm

Thank you for the message, Kendall! So glad you are enjoying the site. I do toss the avocado in lime juice before storing them in the mason jars. It’ll stay good for 3 days, but it rarely last for three days. :)


Rebecca December 13, 2012 at 12:34 pm

Should I vacuum out the air with my food saver?


greenplaterule December 13, 2012 at 9:19 pm

I do not have a food saver to use and it still works great!


Cassi December 27, 2012 at 6:29 pm

I was wondering what size mason jar you were using ? I just don’t want to make too much if I have mason jars that are too small.
Thanks! Great Recipes!


greenplaterule December 29, 2012 at 10:19 pm

Hi Cassi. In the photo, it’s a 32 oz jar — those are large enough to hold any salad. I also use 16 oz jars for smaller salads.


Maggie Morris January 20, 2013 at 5:49 pm

I just tried this and it was fantastic! I had to sub bananas for the mangoes and it was still really good. Do you happen to have nutritional information though?


Angelica January 29, 2013 at 7:18 pm

Very good. My 11 yr old daughter loved it and my son was okay with it. Very filling. I thought I would eat more but got full quickly. Can’t wait to see how my husband likes it.


Angelica January 29, 2013 at 7:20 pm

5 stars.


Donna Lutz February 28, 2013 at 10:25 am

I love the way vinegar type dressings taste, but they don’t love me. Almost instant heartburn. Any idea what to do about this? Thanks for your website. I am fascinated.


Lois F March 3, 2013 at 9:52 pm

I substitued fresh pineapple for the mango. Worked well. Wonderful salad!


Lyonna March 9, 2013 at 1:32 pm

The spinach doesn’t wilt in the jar??


Dora June 18, 2015 at 12:02 pm

Yes! Just what I need! I will try to make this for lunch!


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