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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.
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Course
Side Dishes
Servings
5
servings
Calories
186
kcal
Ingredients
1x
2x
3x
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:
186
kcal
Protein:
10
g
Fiber:
11
g
Keyword
gluten-free, nut-free, vegan
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