Bean and Mango Ceviche

Ingredients

• Beans1 cup (200 g)
• Mango1/2 cup (85 g)
• Avocado1/4 count (60 g)
• Tomato1/2 count (65 g)
• Onion1/4 count (38 g)
• Cilantro2 tablespoon (6 g)
• Lemon Juice2 tablespoon (30 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Peel and dice the avocado and mango.

3. 3

   Step 3

   Chop the onion and cut the tomato.

4. 4

   Step 4

   Put the beans, onion, tomato, mango and avocado on a plate.

5. 5

   Step 5

   Add the entire cilantro leaves or chopped. Optional: add chopped chili pepper.

6. 6

   Step 6

   Season with lemon juice. Add salt and pepper to taste and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bean and Mango Ceviche can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.