I’m super excited to include this mango and black bean salad as our Series of Unfortunate Events side dish! In the books, this recipe is credited to the author’s lost love—the mysterious Beatrice. It’s considered her signature dish, and I can see why! This recipe is easy, healthy, AND super delicious. The sweet, juicy mango plays off the mellow beans and crisp celery, hitting all the right notes along the way. And the hint of lime in the dressing adds a touch of freshness, making it perfect on a hot day.

Beatrice’s Black Bean Mango Salad

“They had both been busy in the kitchen…the luncheon was due to start any minute, and Sunny’s mother was quickly mixing up a salad of sliced mango, black beans, and chopped celery mixed with black pepper, lime juice, and olive oil.
“‘This isn’t a very complicated recipe, Sunny,’ her mother had said, ‘but if I arrange the salad very nicely on fancy plates, people will think I’ve been cooking all day. Often, when cooking, the presentation of the food can be as important as the food itself.'”
— A Series of Unfortunate Events: The Slippery Slope

INGREDIENTS:

• 1 can black beans
• 2 tbsp fresh cilantro, lightly packed
• 2 stalks celery
• 1 mango
• 1/2 red bell pepper
• For the Dressing: juice from 1 lime, 1 tbsp extra virgin olive oil, 1/4-1/2 tsp white balsamic vinegar, 1/8 tsp kosher salt, 4 twists freshly ground black pepper, 1/2 tsp sugar or honey

Makes 4 servings

INSTRUCTIONS:

1. Drain and thoroughly rinse your beans. Coarsely chop your cilantro. Dice your mango and red pepper. If you’re new to mangoes and aren’t sure how to cut them, there are a lot of valid techniques. Here’s how I like to get the flesh off a mango:
   
   

   Cheek 1: Mangos have two wide sides (cheeks) and two narrow sides (fingers), with an oblong pit in the the middle that runs the length of the whole fruit. To cut your first cheek, line up your knife 1/2″ to 1″ from the center and make a lengthwise cut straight through.

   

   Cheek 2: Same idea. If you feel yourself hit the pit at any point, realign your knife slightly farther from the center and start again.

   

   Finger 1: You should have a fairly good idea of where the pit is now, so the fingers should be easier.

   

   Finger 2: Last one! Trim off any extra flesh that’s still stuck to the pit (then throw the pit away). Cut the skin from the mango. I like to cut the cheeks into fingers so it’s easier to remove the skin. Now you’re ready to dice! You can also use this technique to dice. I just like cutting everything into fingers because I get less juice on me. 🙂

2. Place the first 5 ingredients in a large bowl and set aside.
   
3. In a seal-able container (like a small mason jar or Tupperware container), add all your dressing ingredients. Seal the container and shake vigorously for 30 seconds or until completely combined.

   

4. Drizzle the dressing over the bowl of beans, mango, pepper, celery, and cilantro. Toss to combine.
5. Cover the bowl and chill for 10 minutes or until ready to serve. I placed mine in individual serving bowls.
   
6. Serve at a last minute luncheon or while reading about the Baudelaires’ climb up the Vertical Flame Diversion in The Slippery Slope!
   
   

   Beatrice Salad from a Series of Unfortunate Events

   

   

Can’t get enough lime? Check out our other lime recipes!

Key Lime Coins from Treasure Island

Siren Notes on the Rocks from The Odyssey

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