Black Bean Mango Salad
Ingredients
Scale
- 3 cups diced mango ((about 2 large or 3 medium mangoes))
- 1 cup diced cucumber ((½ English cucumber or 2 Persian or))
- ½ cup diced red onion ((about ½ medium onion))
- ½ cup diced red bell pepper ((about ½ pepper))
- 2 tablespoons seeded and fine diced jalapeno ((1 large jalapeno or 2 serrano))
- 1 cup cherry or grape tomatoes (halved)
- 3 cups thinly sliced red cabbage ((or Napa cabbage))
- ¼ cup cilantro (chopped (leaves and light green stems))
- 1 can cooked black beans, rinsed and drained ((one 14 oz can), or 1½–2 cups cooked beans)
- 2 tablespoons fresh lime juice ((1 large lime))
- ¼ teaspoon sea salt (or pink salt, or ⅛ teaspoon regular salt (adjust after tossing))
- ⅛ teaspoon black pepper (freshly ground)
- ⅛ teaspoon cayenne ((optional – skip for mild))
- ½ teaspoon agave syrup (or maple syrup (or honey for non-vegan version))
- 1 tablespoon extra virgin olive oil
Instructions
- Using a vegetable chopper, dice mango, cucumber, red onion, red bell pepper and jalapeno (see photo below for size reference). Using a knife, slice the tomatoes in half, slice the cabbage thinly and finely chop cilantro. Add to a large bowl, along with cooked black beans.
- Add lime juice and seasoning ingredients to a small bowl. Pour the olive oil while whisking so it emulsifies and creates a rich dressing.
- Pour the dressing over the salad and toss gently to combine. Chill until ready to serve. Enjoy!
Find it online: https://www.rapidrecipes.blog/black-bean-mango-salad/