Mango Black Bean Salad Recipes

MANGO BLACK BEAN SALAD

Steps:

• In a large bowl, add mango, tomato, bell pepper, corn, black beans, cilantro, onion, olive oil, lime juice, cumin, salt, hot pepper flakes.
• Gently stir to combine. If you have time, allow flavors to marry each other in the fridge for a few hours.
• Serve cold with cilantro lime chicken, grilled salmon or add Instant Pot quinoa to make it one complete meal.

MANGO BLACK BEAN SALAD

Steps:

• In medium bowl, mix all ingredients except crackers.
• Serve with crackers.

MANGO BLACK BEAN SALAD

Steps:

• Combine mango, red bell pepper, black beans, corn, green onions, and cilantro in a large bowl.
• Whisk together lemon juice, olive oil, garlic, cumin, chili powder, salt, and pepper in a small bowl. Add dressing to fruit and vegetable mixture; toss to coat. Add romaine lettuce and toss lightly to mix.

BLACK BEAN-MANGO SALAD

Steps:

• In a small bowl, combine all ingredients. Refrigerate until serving.

MANGO BLACK BEAN SALAD

Steps:

• Place the bell pepper, onion, jalapeno, black beans, mango, corn, and cilantro in a large bowl.
• In a small bowl whisk together the olive oil, lime juice, salt and pepper, cumin and chili powder.
• Pour the dressing over the vegetable mixture and stir gently until thoroughly combined. Serve.

CUCUMBER, MANGO, AND BLACK BEAN SALAD

Steps:

• Place black beans, cumin, and water in a microwave-safe bowl; heat in microwave on high for 1 minute. Mix mango, cucumber, jalapeno pepper, cilantro, lime juice, salt, and black pepper together in a bowl; stir in black beans. Serve immediately or chill in refrigerator before serving.

MANGO AND BLACK BEAN SALAD

Steps:

• This is a delicious way for me to sneak more fruit and vegetables into our family dinners. More than a 15-minute side dish, this can be dressed this up by spooning it into a radicchio-leaf cup for a first course, complement the next batch of salmon fillets or steaks off the grill, or taken along on your next picnic.
• Whisk the olive oil, vinegar, and cilantro together in a large bowl until blended. Season lightly with salt and pepper. Add the beans, mango, jicama, and onion and toss gently to coat with the dressing. Season with salt and pepper, to taste. Serve right away or let stand at room temperature for up to 30 minutes. Toss and check the seasoning before serving.

MANGO BLACK BEAN QUINOA SALAD

Steps:

• In a large bowl, add the cooked quinoa, black beans, red pepper, mango, cilantro, and green onions. Stir together.
• In smaller bowl, whisk together all the vinaigrette ingredients. Pour over the salad and mix well.
• For best taste, let refrigerate for at least 2 hours before serving.

BLACK BEAN SALAD WITH MANGO, CILANTRO AND LIME

Steps:

• In a small mixing bowl, combine the vinegar, lime juice, honey and cumin. Slowly whisk in the oil until incorporated. Season with salt and pepper.
• Mix the mango, pepper, beans, jalapeno and onion together in a large bowl. Drizzle the vinaigrette over the ingredients and toss to combine. Season the salad with salt and pepper. Garnish with the cilantro.