Banga Bean Salad


Hey y'all! Hope you're having a day as banga as this salad. This is my current obsession. Ive been making this salad nearly everyday because its ridiculously quick and easy and it's so fresh and light which is exactly what I'm craving right now in the middle of summer. I posted a couple of videos on my instagram story and sooo many of you were asking for the recipe so here it is! I always try to keep my meals as nutrient dense as possible and this is no different. Black beans contain very high amounts of protein and fibre which is perfect for gut health as well as other vital minerals such as iron, potassium and magnesium which will keep your heart happy and healthy. The avocado provides good fats and of course we can't leave out those greens so spinach is the perfect addition. Overall, this meal is nutritious and delicious and goes well with pretty much anything. Sweet potato spuds, falafels, veggie patties, roast veggies, wraps, pasta, rice.. you name it, its the perfect accompaniment or simply eat it on its own. I find this recipe makes the perfect amount to share with the fam but lately I've been making double so i can have leftovers for the next few days instead of making a fresh batch every single day. Just store it in an airtight container in the fridge and you're set. I hope you all love this recipe as much as Laz and I do. If you make it for yourself, be sure to tag me in your photos so i can check it out, I'd love to see all your creations. Enjoy and have a beautiful day! 


Banga Bean Salad



2 tins black beans, drained and rinsed thoroughly

½ punnet cherry/roma tomatoes, cut in quarters

1 tin corn kernels, drained and rinsed

2 large handfuls spinach, roughly chopped

½ avocado, diced



1 lemon

1 lime

1 clove garlic, minced

½ tsp cumin


Optional add ons

Red onion, diced



Add all salad ingredients to a large bowl and toss to mix. In a small bowl, add all dressing ingredients. Mix and pour over salad. Toss again to coat all ingredients and serve. Serve on its own, with a sweet potato spud, in a falafel and hummus wrap, or on rice cakes.

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