Starters & Light meals

Black-eyed bean and mango salad

20 minutes

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  • 750 ml cooked black-eyed beans
  • 1 large mango or small papino, peeled and chopped
  • 4 spring onions, thinly sliced
  • 1 red chilli, chopped (optional)
  • Handful of torn basil leaves
  • 85 ml sunflower oil
  • 45 ml fresh lime juice
  • Flaky salt and milled black pepper, to taste

Mix together all the ingredients.
Turn into bowls and top with shredded lettuce and a spoonful of sour cream.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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