• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Renaissance Mom

Renaissance Mom

Cooking, baking and blogging with a vengeance since 2020

  • About
  • Cook’s Notes
  • Baker’s Notes
  • Search
  • Cook’s Notes
  • Baker’s Notes
  • Bread
  • Breakfast / Snack
  • Lunch / Dinner
    • Chicken Recipes
    • Meat Recipes
    • Seafood Recipes
  • Side Dishes
  • Baked Sweets
  • About
  • Privacy Policy
  • Contact
  • Visit CASA Veneracion
  • Visit Devour Asia
  • Bread
  • Breakfast / Snack
  • Lunch / Dinner
    • Chicken
    • Meat
    • Seafood
  • On the Side
  • Baked Sweets
You are here: Home / Meat Recipes / Beef and Bean Salad

Beef and Bean Salad

By Connie Veneracion
Well-browned ground beef and leftover bean and mango salsa were transformed into this beef and bean salad. Serve with tortilla and it's filling enough for a meal!
Beef and Bean Salad with Tortilla Chips
Course Main Course
Cuisine International
Keyword Beans, Ground Beef, Salad
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 3 people
Author Connie Veneracion

Ingredients

  • 1 cup cooked beans any kind well drained
  • ¾ cup roughly chopped ripe sweet mangoes
  • ¾ cup roughly chopped tomatoes
  • ⅓ cup roughly chopped onion
  • 2 to 3 tablespoons finely sliced chilies
  • 1 teaspoon minced garlic divided
  • lemon or lime juice to taste
  • salt to taste
  • 500 grams ground fatty beef
  • mayonnaise
  • snipped parsley

Instructions

Make the salsa

  • Place the beans, mangoes, tomatoes, onion, chilies and half of the garlic in a bowl.
  • Drizzle in lemon or lime juice.
  • Add salt and pepper.
  • Taste. Adjust the seasonings, if needed.
  • Cover the bowl and chill for three hours, or overnight.
  • About ten minutes before you intend to serve the salad, take the salsa out of the fridge.

Cook the ground beef

  • Heat a heavy skillet (non-stick works best).
  • Spread the ground beef on the bottom of the skillet. Cook over high heat for about two minutes.
  • Add the remaining garlic. Sprinkle in salt and pepper.
  • Continue cooking for about five minutes, stirring occasionally, until the beef is browned and has rendered all its fat. Turn off the heat. The beef will continue to brown in the residual heat.

Assemble the beef and bean salad

  • Divide the salsa among thee bowls.
  • Top each with a third of the beef (you can leave the rendered fat in the skillet).
  • Drizzle with mayonnaise.
  • Sprinkle in snipped parsley.
  • Serve the beef and bean salad with tortilla chips or toasted bread.

Connie’s Notes

The first component — the salsa — benefits from sitting in the fridge overnight. There are so many flavors — tangy, spicy, sweet and salty — that need to blend together. And that takes time.
We used leftover salsa so it had enough time to sit and allow the flavors to blend. If you want to get all the flavors in this salad, I suggest making the salsa ahead of time. Let sit for at least three hours and it should be good.
You can use dried beans and cook it yourself. You’ll need to soak it in water for several hours before cooking. Then it’ll take a few hours of slow cooking for the beans to become tender. I usually do this overnight in the slow cooker. If you want the short cut (and it isn’t a bad short cut at all), use canned beans. Just drain them well and they’re ready to go into the salsa.
As for the chilies… There are, of course, several varieties. Which variety you use will affect the heat level of the salsa. I used finger chilies which are quite mild. If you’re using something hotter, like bird’s eye chilies, you may need to use less than the two to three tablespoonfuls recommended in the recipe. Well, unless your tolerance to hot food is really, really high.
Beef and Bean Salad Drizzled with Mayo
Updated from a recipe originally published in June 1, 2016
Print Share Pin
More Beef Recipes
Slow Cooker Beef Brisket BBQ

Slow Cooker Beef Brisket BBQ

Slow Cooker Beef Stew Served Over Rice

Slow Cooker Beef Stew

Pepper Cheesesteak Sandwich Served With Fries

Pepper Cheesesteak Sandwich

Baker’s Notes
Home baked white bread

Stages in Making Bread

Egg whites: stiff peak stage

Beating Egg Whites: Frothy to Stiff Peaks, Illustrated

Baking pab bottom coated with caramelized sugar

How to Caramelize Sugar

Cook’s Notes
Bechamel Sauce seasoned with herb salt and sprinkled with grated nutmeg

Did Béchamel Sauce Originate in Italy?

Open-faced sandwiches with homemade slow cooker corned beef

Homemade Slow Cooker Corned Beef

Easy Tasty Risotto for Home Cooks

February 7, 2021: See more in Meat Recipes, Beef, Lunch / Dinner, Main Courses

About Connie Veneracion

Hello there! Welcome to Renaissance.Mom. If you’re wondering why I write the blog’s name with a dot before “mom”… That’s so you’ll remember what to type on your browser. There is no .com or .net. It’s Renaissance.Mom where good food is cooked better. (Read more)

Previous Post: « Arugula and Alfalfa Sprouts Salad Arugula and Alfalfa Sprouts Salad
Next Post: Pepper Cheesesteak Sandwich Pepper Cheesesteak Sandwich Served With Fries »
  • About Renaissance.Mom
  • Privacy Policy
  • Contact

Inspiration

“Laughter is brightest where food is best.“

Irish proverb

Lunch / Dinner Ideas

Cajun Pork Spare Ribs on Serving Plate Garnished with Sliced Chilies and Chopped Parsley
Linguini with Clams and Three Cheeses
Mackerel Poached in Olive Oil
Spicy honey mustard fried chicken with white rice in black plate
Shakshuka (Eggs in Tomato Stew)

Everything © Connie & Alex Veneracion. ALL RIGHTS RESERVED.