Go Back
plated black bean and mango salad with side of esquites
PRINT PIN
5 from 1 vote

Black Bean and Mango Salad with Lime Dressing

Sweet and savory flavors packed into a nutrient rich salad with a lime dressing to top it with!
Prep Time15 mins
Servings: 4 people
Author: Shweta

Ingredients

  • 1 can black beans, 15 oz, no sodium added
  • 1 ripe mango; diced
  • 2 cups spinach, chopped
  • 1 cup bell peppers, chopped
  • 1 small red onion
  • ½ cup green onions, chopped
  • cilantro; optional

For the Dressing:

  • 2 tablespoons lime juice
  • ½ teaspoon cumin powder
  • 1 clove garlic, minced
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 3 tablespoons olive oil

Instructions

For the Dressing:

  • In a small bowl or measuring cup, combine lime juice, cumin powder, minced garlic, sea salt, and black pepper. Add the olive oil and whisk until well combined.

For the Salad:

  • Rinse and drain the black beans.
  • In a salad bowl, toss the spinach, bell peppers, onions, and green onions.
  • Add the black beans and mangos just before serving. If using this salad to meal prep, keep the black beans and mango separate and mix just before eating.
  • Toss the salad with the dressing or drizzle on your own plated salad.
  • Optional: top with cilantro, jalapeños, avocados, salsa, sour cream, cheese, whatever your tastebuds are craving!

Notes

  • I made my dressing in advance to let the garlic flavors soak in.
  • A great addition to the salad was some vegan esquites that I used to mix in. 
  • This made enough for the 2 of us plus left overs for both of us the next day. If you are using this to meal prep for the week, I recommend doubling the recipe. 
Keywords: Meal Prep, Vegan