Total Time
Prep 15 mins
Cook 0 mins

A fresh/zippy salad that can be made well in advance and served with a dollop of sour cream and chives/parsley/cilantro as a garnish or alongside fish, rice or something else fun. Mango may be used in addition to or in place of the banana. I developed this recipe to combine the delicious flavors of Island and Latin food with Californian cuisene.

Ingredients Nutrition


  1. Cook black beans (or just used drained canned beans).
  2. Mince tomatoes, pepper, onion and cilantro.
  3. Combine all of the above in a bowl and mix well.
  4. Chop banana into small but substantial square pieces.
  5. Fold banana pieces into the mixture gently so as not to bruise the bananas.
  6. Add salt/pepper to taste and lemon and orange juices folding them gently into the mixture.
  7. Chill and serve cold.
Most Helpful

This might be my new favorite black bean salad recipe! And with NO OIL in it - it's quite nutritious too! Thanks for posting it.

Frankie&Johnny May 25, 2010

so yummy! the flavors of the tomato and banana go surprisingly well together!

Carrie-Ann March 25, 2008

I made this for lunch today. Quick, easy and VERY refreshing!! I love the combination of flavors! delicious! I'll definitely do this again!

spiphyvegan October 14, 2007