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Black Bean and Garbanzo Bean Salad

1 can black beans
1 can garbanzo beans
1 serrano chile (chopped fine)
1 red onion finely chopped
1 semi-ripe mango, cubed
1/4 cup avocado oil
2 limes juiced
1 tsp salt
1 tsp coarse ground pepper
2 tbsp honey
1 tsp paprika

Combine all the ingredients into a glass bowl.  Cover and leave at room temperature for at least an hour before serving.  This salad tastes better the next day and is best when eaten cold.
Subpages (1): Pickled Red Onions