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+ servings
21 day vegan kickstart black bean and mango salad

Mango Black Bean Salad

To make this easy-to-prepare salad more filling, try it tucked into a whole-grain tortilla with spinach or your favorite leafy green.
Course Side Dishes
Servings 5 servings
Calories 186 kcal

Ingredients
  

  • 1 1/2 cup cubed fresh mango or 1 mango
  • 1 cup diced red bell pepper
  • 1 15- oz can black beans rinsed and drained
  • 1 15- oz can pinto beans rinsed and drained
  • 1/4 cup salsa or more if desired
  • 2 tbsp sliced chives or green onion
  • 1 1/2 freshly squeezed lime juice
  • 1 tsp pure maple syrup or agave nectar
  • 1/2 tsp ground cumin
  • 1/8 tsp ground allspice
  • 1/2 tsp sea salt plus more to taste (1/2 tsp.)
  • 2 tbsp minced cilantro

Instructions
 

  • In a large bowl, combine all the ingredients and stir to combine.
  • Taste, and if you'd like more heat and zip from the salsa, add a little more, up to another 1/4 cup
  • Serve, or refrigerate (covered) for several hours until ready to serve.
  • Mango Note: If not serving right away, reserve the mango and add just before serving. This will preserve its freshness and flavor.
  • Salt Note: The amount of salt you use may depend on the brand of salsa. Start with 1/2 teaspoon, as it's always easy to add extra later.

Notes

Serve with an optional corn tortilla for a gluten-free option.

Nutrition

Calories: 186kcalProtein: 10gFiber: 11g
Keyword gluten-free, nut-free, vegan
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