Culinary Travel: Black Beans and Mango Salad

Black beans and mangoes combine with fresh bell pepper, fresh jalapeno peppers and fresh cilantro in this simple vegetarian, vegan, high-protein and gluten-free bean salad recipe. The flavors are simple yet powerful, and the combination is quite tasty.

This black bean and mango salad recipe is vegetarian, vegan and gluten-free, and, with just one tablespoon of olive oil, it's also relatively low in fat. Also, with less than 200 calories per serving, this bean salad also qualifies as a low-calorie recipe. 

If you like this black bean and mango salad, or, if you're looking for more vegetarian bean salad ideas, check out my personal favorite vegetarian and vegan bean salad recipes here.

Ingredients

    1 15.8 ounce can black beans, drained and rinsed
    1 cup sweet red, orange, or yellow bell pepper, diced
    6 green onions, thinly sliced
    1 seeded Jalapeno pepper, minced or hot sauce to taste
    1/4 cup cilantro leaves, chopped
    1/4 cup fresh lime juice
    1 tablespoon olive oil
    2 cups mango, diced
    sea salt or kosher salt, to taste

Directions

In a large bowl, combine the drained and rinsed black beans, the diced bell pepper, green onions, minced jalapeno and fresh cilantro. 

In a separate small bowl, whisk together the olive oil and lime juice (and the hot sauce if you're using hot sauce instead of fresh jalapeno pepper).

Pour the olive oil and lime juice mixture over the bean mix, and gently toss together until well mixed.

Once the ingredients are well combined, carefully and gently fold in the diced mango and season lightly with sea salt or kosher salt.

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6008 West Bell Rd # F105
Glendale, Arizona 85308-3793
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