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Mango, Black Bean + Avocado Salad

  • Published on: 23 March, 2017
  • Last update: 24 August, 2017

Hey my beautiful friends!! First of all, I just want to say a huge THANK YOU for your comments and messages on yesterday’s blog post, “Why I Left My Life in New York.” As amazing as it is out here in the mountains, it gets a little lonely sometimes. But because of your kindness and connection, it felt like I was surrounded by old friends. The internet/social media can certainly be used for evil (I’m looking at you cyberbullying + “skinny teas”) but you guys make it a much better place. 😉 One day we need to have a huge meetup so I can hug you all in person and we can talk about our crazy dreams, goals, and conspiracy theories. Sounds like my kinda day!

Since I’m in this magical place where fruit grows on trees (although unfortunately my 100 dollar bill tree hasn’t sprouted just yet…), I decided I have to start posting the tropical creations we’ve been whipping up! In this daily 95 degree heat, all my body craves is frutas frutas frutas…. so I’ve been incorporating them into almost every meal. Fruit smoothies? All day err day. Salad and fruit? Check. Beans and fruit? Yup! Sounds weird at first, but you’re going to LOVE THIS RECIPE adapted from Kelsey Nixon.

(Btw, if you ever come to the south coast of Costa Rica, I will take you to the best fruit smoothie stand in history. The woman who makes these mystical creations gets all the produce from her friends’ organic farms – she even has a map pinned to a tree where she will point out where each and every fruit comes from! She is the sweetest soul who LOVES how hard we try to speak Spanish (she helps us out when we need to buy a vowel), and her two daughters sit at a little table near her workstand every afternoon. They practice with their animal flashcards, draw, play tag, and observe the thirsty tourists with wide eyes and adorable smirks. Nick and I are bringing them a set of uno cards as a present the next time we grab a naranja, piña y maracuya batido!)

Before I write yet ANOTHER college essay, let’s get down to bizzzzzzness.

Ingredients

  • 2 mangoes, diced into cubes
  • 1 small green bell pepper
  • 1 can organic black beans (look for BPA free cans + no preservatives if possible)
  • 1/4 cup chopped cilantro
  • 1 large red onion, finely diced
  • 1 avocado, diced into cubes
  • optional: 1/2 jalapeno, minced

Then for the dressing…

  • 1/4 cup apple cider vinegar
  • 3 tbsp. extra virgin olive oil
  • 1 tbsp. honey
  • 2 tbsp. lime juice
  • 1 tsp. cumin
  • sea salt + pepper

Directions

In a mixing bowl (or small jar), combine the vinegar, lime juice, honey and cumin. Slowly mix in the oil until emulsified. I used a jar because I can simply seal + shake, rather than mixing! I also didn’t use all of the dressing because I like my salads dressed lightly, so the jar lets you save some for the next batch. Season with salt and pepper.

Mix the mango, pepper, beans, jalapeno, cilantro and onion together in a large bowl. Drizzle the vinaigrette over the ingredients and toss to combine. Season the salad with salt and pepper.

Hope you love it as much as I love you guys! Talk soon!! xx Organic Olivia

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3 Comments

sneha

Reply
i literally love u…i just read ur article on thyroid its relation to liver and how carrot helps. i take inspiration from u.take care ,bcoz u r precious,u inspire a whole lot of people…in this life full of technology u r a breath of fresh air on social media..cant wait to try this recipe blessings frm the seven heavens

sneha

Reply
i literally love u..this recipe sounds amazing,i cant wait to try.i just read ur article on thyroid its relation to liver and how carrot helps. i take inspiration from u.take care ,bcoz u r precious,u inspire a whole lot of people…in this life full of technology u r a breath of fresh air on social media..blessings frm the seven heavens

Em

Reply
Omg i just finished making this and its so good!! Thank you!!!!

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