Three-Bean, Mango and Avocado Salad

Name: Three-Bean, Mango and Avocado Salad
Prep time: 15M
Total time: 45M
Yield: 4-6 Servings
Ingredients: ¼ cup Extra Virgin Olive Oil; 3 tbsp. Lime Juice; 1 tbsp. Minced Garlic; 2 tsp. Ground Cumin; 1 tsp. Adobo All-Purpose Seasoning with Pepper; 3 mangos, peeled, pitted and chopped (3 1/2 cups); 3 avocados, halved, pitted, peeled and cut into 1/2-inch pieces; 3 cups chopped red bell pepper; 2 cups chopped seeded plum tomatoes; ½ cup chopped red onion; ½ cup finely chopped fresh cilantro leaves, plus more for garnish; 1 can Red Kidney Beans; 1 can Black Beans; 1 can Chick Peas

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A salad as colorful as it is delicious. This plant-based recipe is prepared in just two steps by mixing delicious GOYA® <a href="https://www.goya.com/en/products/black-beans-can/">Black Beans</a>, <a href="https://www.goya.com/en/products/chick-peas-can/">Chick Peas</a>, and <a href="https://www.goya.com/en/products/red-kidney-beans-can/">Red Kidney Beans</a>. These are combined with sweet mango, creamy avocado, and a citrus dressing made with GOYA® <a href="https://www.goya.com/en/products/extra-virgin-olive-oil/">Extra Virgin Olive Oil</a>, lime juice, cumin, garlic, and GOYA® <a href="https://www.goya.com/en/products/adobo-with-pepper/">Adobo All-Purpose Seasoning with Pepper</a>. You can prepare this salad in advance to allow the flavors to develop and make it part of your summer menu, including barbecues, picnics, or simply as a delicious option for lunch or dinner.

Total Time

45m

(plus marinating time)

Prep Time:15m

Yields:4-6 Servings

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Ingredients

¼ cup

GOYA® Extra Virgin Olive Oil

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3 tbsp.

GOYA® Lime Juice, or fresh lime juice

1 tbsp.

GOYA® Minced Garlic

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2 tsp.

GOYA® Ground Cumin

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1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste

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mangos, peeled, pitted and chopped (3 1/2 cups)

avocados, halved, pitted, peeled and cut into 1/2-inch pieces

3 cups

chopped red bell pepper

2 cups

chopped seeded plum tomatoes

½ cup

chopped red onion

½ cup

finely chopped fresh cilantro leaves, plus more for garnish

1 can
(15.5 oz.)

GOYA® Red Kidney Beans, drained and rinsed

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1 can
(15.5 oz.)

GOYA® Black Beans, drained and rinsed

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1 can
(15.5 oz.)

GOYA® Chick Peas, drained and rinsed

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Directions

Kitchen View

Step 1

In a large serving bowl, whisk oil, lime juice, garlic, cumin and Adobo together until combined.

Step 2

Add the mango, avocado, bell peppers, tomatoes, onion, cilantro, and beans, and toss gently to combine. Season with additional Adobo, to taste. Chill or let sit at room temperature for at least 30 minutes to allow the flavors to develop. Garnish with extra cilantro before serving.

How to Store the Salad

When meal prepping, store the salad in an airtight container to keep it fresh. Be sure to keep the dressing separate until you’re ready to eat. This salad will typically stay fresh in the refrigerator for 3 to 4 days. For easy tracking, label the container with the date.

How to Store the Salad

When meal prepping, store the salad in an airtight container to keep it fresh. Be sure to keep the dressing separate until you’re ready to eat. This salad will typically stay fresh in the refrigerator for 3 to 4 days. For easy tracking, label the container with the date.