Tired of boring salads? Get ready to fall in love with your lunch break again! This Mango Black Bean Salad is a festival of flavors and colors, combining sweet, juicy mango with hearty black beans, crisp peppers, and a zesty cilantro salsa. It’s the perfect no-cook, 20-minute meal that’s as nourishing as it is delicious. Sunshine in a bowl, guaranteed!
Ingredients
• 4 cups / 200g chopped romaine lettuce
• 2 cups / 300g chopped red sweet pepper
• 2 cups / 320g frozen whole kernel corn, thawed
• 1 15-ounce / 425g can black beans, rinsed and drained
• 2 large mangoes, pitted, peeled, and sliced
• 1/2 cup / 120ml cilantro-flavored salsa
Instructions
1. Create a lush bed of chopped romaine lettuce on a large serving platter or in a large bowl.
2. Evenly scatter the chopped red sweet pepper, thawed corn, and rinsed black beans over the lettuce.
3. Arrange the vibrant mango slices beautifully over the top of the salad.
4. Just before serving, spoon the cilantro salsa over the entire salad. Toss gently if desired, or serve as is.
Nutritional Information
• PER SERVING: 247 calories, 2g total fat (0g saturated fat), 0mg cholesterol, 466mg sodium, 57g carbohydrates, 12g fiber, 12g protein.
Pro Tips
• For meal prep, combine all except the lettuce, mango, and salsa. Store in an airtight container and assemble just before eating to prevent sogginess.
• Add 1 cup of cooked and cooled quinoa or a sprinkle of toasted pumpkin seeds for an extra protein and texture boost.
• For a creamy element, add half of a sliced avocado to each serving.
FAQ
Q: How can I add more plant-based protein to this salad
A: This salad already provides 12g of protein per serving from the black beans. For an extra protein boost, try adding 1 cup of cooked quinoa or a sprinkle of toasted pumpkin seeds as suggested in our Pro Tips. Sliced avocado also adds healthy fats and a small amount of protein.
Q: What can I use instead of black beans
A: If you’re not a fan of black beans or want to try a variation, you can easily substitute them with another plant-based option. Canned chickpeas (garbanzo beans) or pinto beans work wonderfully. For a different texture and color, try using shelled edamame.
Q: Is this mango black bean salad vegan
A: Yes, this recipe is naturally vegan as written. All ingredients, including the romaine lettuce, mango, black beans, corn, peppers, and cilantro salsa, are plant-based. It’s a perfect choice for both vegetarian and vegan diets.
Q: Can I make this vegetarian salad ahead of time
A: Absolutely! For best results when meal prepping, combine the red pepper, corn, and black beans in an airtight container. Store the lettuce, mango, and salsa separately. When you’re ready to eat, simply assemble the components to ensure everything stays crisp and fresh.
