Tuna and Black Bean Salad with Mango, Avocado, and Cashews
It is turning out to be a year of sorts. Crazy start, and the craziness seems to be continuing well into the post middle so far. I very recently lost my dear friend Mary- peacefully but in a shockingly unexpected way. Mary loved black beans. I always kept an extra batch for her anytime I made black beans. Today, I wanted to make a batch, and this serious good Tuna and Black Bean Salad with Mango, Avocado and Cashews, found its way to my table and came together.
The Story of my Tuna and Black Bean Salad
I have been asked to increase fiber, protein, and good fats in my diet. Well, I have been asked to do all kinds of things, however, working through food goals within reason is the easiest. Honestly, like a lot of dishes in my kitchen, this came together with what I had on hand. Some deliciously ripe mangoes, who says, mangoes are just for desserts. Although this time of the year, I make yogurt and mango lassi on repeat. So, I threw everything that I had on hand together and added some tuna for bulk and protein. I often have seasoned tuna like this on hand, but honestly any good quality canned tuna will do.
Inspired by a taco truck last evening, I went very generous with the lime, cilantro, and the chilies. To my surprise, the flavors meshed beautifully, with really no need for extra dressing. Naturally, to keep the salad vegetarian or vegan, subbing with some other protein will work.
I actually finished this with 8 to 10 cashews. So honestly, if you want to skip the tuna you can just increase the cashew in the dish. I made my own black beans, Adds more flavor, and also, does not add an unnecessary briny taste.
Finishing and enjoying reflectively
Mary loved eating the food I made. Even though she would often shake her head at some of my weird combinations. Over time, a purist like her, and then my mother convinced me that experimentation worked. Not always, but more often than not. I personally think that a nice large bowl of this salad hits all the right notes and makes for a filling and satisfying entire meal. It is not a side dish kind of salad.
I had some red beans which I also used. My hunch is adding some other beans will also enhance the texture and beauty of the dish.
A wholesome and refreshing salad made with tuna, blackbeans, mango and avocado seasoned with lots of lime, cumin, and cayenne.
Ingredients
- 1/2 cup of black beans, cooked and drained
- 1/4 cup of red kidney beans, cooked and drained (note, you can only use black beans if desired)
- 1/4 cup finely chopped red onion
- 1/2 red bell pepper finely chopped
- 1 serrano chili pepper, mined
- 1/4 cup chopped cilantro, divided
- 1 mango, diced
- 1/2 avocado, diced
- 1 small can of tuna, can be flavored, drained
- 1 teaspoon salt (to taste)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon red cayenne powder
- 10 to 12 cashew to finish
Instructions
- In a mixing bowl, add the black and red beans. Add in onions, red bell pepper, serrano chili pepper, cilantro (reserve 1 tablespoon to finish), mango and avocado.
- Add in the tuna.
- Gently mix all the ingredients.
- Sprinkle with salt, cumin, and red cayenne pepper.
- Cut the lime and squeeze in the juice.
- Sprinkle with the cashews and cilantro to finish and enjoy!