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  1. Recipe

Mango Bean Salad

5 servings

Source: The Cheese Trap by Neal Barnard, MD; recipe by Dreena Burton, chef, founder of plantpoweredkitchen.com

Mango 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.

About the Recipe

186 Calories · 10 g Protein · 11 g Fiber
Lunch
Gluten-free · Nut-free

Serve with optional corn tortilla for gluten-free option.

Ingredients

Makes 5 Servings


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

Directions

  1. In a large bowl, combine all the ingredients and stir to combine. 



  2. Taste, and if you'd like more heat and zip from the salsa, add a little more, up to another 1/4 cup. 



  3. Serve, or refrigerate (covered) for several hours until ready to serve.



  4. 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.



Nutrition Facts

Per serving (1/5 of recipe)

Calories: 186
Protein: 10 g
Carbohydrate: 36 g 
Sugar: 8 g
Total Fat: 1 g
     Calories from Fat: 5%
Fiber: 11 g
Sodium: 562 mg

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