Description
A vibrant and refreshing salad packed with black beans, ripe mango, and crunchy vegetables, perfect for meal prep and summer gatherings.
Ingredients
Main Ingredients
- 1 can Black beans, rinsed and drained
- 2 ripe Mango, diced (Choose Ataulfo, Honey, or Champagne mango for the best flavor.)
- 1 cup Cucumber, diced (For a cool crunch.)
- 1 cup Bell pepper, diced (Any color you prefer.)
- 1/4 cup Red onion, finely diced (Use sparingly to avoid overpowering the salad.)
- 1 cup Cabbage, shredded (optional) (Adds extra crunch.)
- 1/4 cup Cilantro, chopped (Substitute with parsley if preferred.)
Lime Dressing
- 1/4 cup Lime juice (Freshly squeezed.)
- 3 tablespoons Olive oil
- 1 tablespoon Maple syrup or honey (Use maple syrup to keep it vegan.)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/2 teaspoon Cumin (Add chili powder for extra warmth if desired.)
Instructions
Preparation
- Rinse and drain the black beans very well.
- Dice the mango, cucumber, bell pepper, and finely chop the red onion.
- Optional: shred a handful of cabbage and chop cilantro.
Dressing
- Whisk together lime juice, olive oil, maple syrup (or honey), cumin, salt, and pepper in a bowl.
Combine
- In a large bowl, gently toss all chopped ingredients together.
- Add dressing and toss gently to combine, taking care to keep the mangoes in nice pieces.
- Taste and adjust seasoning if needed; add more lime, salt, or sweetener as desired.
- Let the salad sit for 10 minutes before serving to allow flavors to meld.
Notes
Store in an airtight container in the fridge for up to 3 days. For meal prep, keep the dressing separate until ready to serve. Adding avocado right before serving keeps it fresh.
- Prep Time: 15 minutes
- Category: Salad, Side Dish
- Cuisine: Mexican, Vegan