5-Minute Mango Black Bean Salad

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5-Minute Mango Corn Black Bean Salad - Easy, Healthy, Plant-Based, Grain-Free, Oil-Free, Vegan Recipe
5-Minute Mango Corn Black Bean Salad – Easy, Healthy, Plant-Based, Grain-Free, Oil-Free, Vegan Recipe

Simple, Quick, Flavor

Sometimes food just doesn’t need to be complicated. Mango, black beans, and a splash of vinegar: It’s so simple, yet so good. This easy, healthy salad is a great example of how flavor can come together quickly.

Sweet mango plays well with the hearty, creamy texture of black beans. Sweet bell pepper and minced shallot add a crunchy bite. Add rice vinegar and cayenne pepper for a pop of flavor.

Make a big batch on the weekends to use for vegan lunches throughout the week. Or double the recipe for a plant-based side dish you can take to parties. This salad is:

  • Fresh
  • Easy to make
  • Has a spicy kick
5-Minute Mango Corn Black Bean Salad - Easy, Healthy, Plant-Based, Grain-Free, Oil-Free, Vegan Recipe
5-Minute Mango Corn Black Bean Salad – Easy, Healthy, Plant-Based, Grain-Free, Oil-Free, Vegan Recipe

Easy |  Servings: 4  |  Ready In: 5 minutes |  Yield: 3 cups

This easy, healthy salad comes together in just 5 minutes! Sweet mango, creamy black beans, and a splash of rice vinegar create an interesting mix of flavors and textures.  Make a batch to enjoy for plant-based lunches throughout the week. Or use as a filling for vegan tacos and oil-free baked tostadas.  If you love this, you’ll also love Moon and Stars Watermelon Calypso Bean SaladCurry Black Forbidden Rice Salad with Mango and Coconut, and Spicy-Sweet Raw Pineapple Salsa.

Ingredients

  • 1 shallot, minced
  • 2 tablespoons unseasoned rice vinegar
  • 1/4 teaspoon cayenne pepper, optional
  • 1 mango, pitted and diced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • salt and pepper, to taste

How it’s Done:

To make the 5-Minute Mango Black Bean Salad: In a medium bowl, combine all ingredients. Stir well to combine. Taste to adjust seasoning.

Enjoy!

Serve immediately or let sit for 1-3 days. The flavors get even better after the first day.

5-Minute Mango Corn Black Bean Salad - Easy, Healthy, Plant-Based, Grain-Free, Oil-Free, Vegan Recipe
5-Minute Mango Corn Black Bean Salad – Easy, Healthy, Plant-Based, Grain-Free, Oil-Free, Vegan Recipe

Chef Katie’s Tips:

Unseasoned vs. Seasoned Rice Vinegar: “Seasoned” rice vinegar has sugar added to it. Be sure to use for this recipe. The mango provides enough natural sweetness.

Frozen Mango: When mango isn’t in season (or if you just don’t feel like dicing a mango), substitute with frozen mango. You’ll need about 1 1/4 cups, thawed.


Watch to Learn More:


Nutrition Fact

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 168
% Daily Value *
Total Fat 1 g 1 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 84 mg 4 %
Potassium 586 mg 17 %
Total Carbohydrate 34 g 11 %
Dietary Fiber 7 g 29 %
Sugars 14 g  
Protein 7 g 14 %
Vitamin A 38 %
Vitamin C 124 %
Calcium 3 %
Iron 7 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Shopping and Gear List

    • Marukan Genuine Brewed Rice Vinegar Unseasoned
    • Ground Cayenne Red Pepper Powder- Chefs Quality

5-Minute Mango Black Bean Salad

This easy, healthy salad comes together in just 5 minutes! Sweet mango, creamy black beans, and a splash of rice vinegar create an interesting mix of flavors and textures.  Make a batch to enjoy for plant-based lunches throughout the week. Or use as a filling for vegan tacos and oil-free baked tostadas.  If you love this, you'll also love Moon and Stars Watermelon Calypso Bean SaladCurry Black Forbidden Rice Salad with Mango and Coconut, and Spicy-Sweet Raw Pineapple Salsa.
Course Salad, Side Dish
Cuisine Caribbean, Gluten-Free, Grain-Free, Mexican, Vegan, Vegetarian
Keyword 5 ingredients or less, easy, quick, simple, spicy, sweet
Total Time 5 minutes
Servings 4
Calories 168kcal

Ingredients

  • 1 shallot minced
  • 2 tablespoons unseasoned rice vinegar
  • 1/4 teaspoon cayenne pepper optional
  • salt and pepper, to taste
  • 1 large mango pitted and diced
  • 1 15-ounce can black beans drained and rinsed
  • 1 red bell pepper diced

Instructions

  • To make the 5-Minute Mango Black Bean Salad: In a medium bowl, combine all ingredients. Stir well to combine. Taste to adjust seasoning. Enjoy!
  • Serve immediately or let sit for 1-3 days. The flavors get even better after the first day.

Notes

Chef Katie’s Tips:
Unseasoned vs. Seasoned Rice Vinegar: “Seasoned” rice vinegar has sugar added to it. Be sure to use for this recipe. The mango provides enough natural sweetness.
Frozen Mango: When mango isn’t in season (or if you just don’t feel like dicing a mango), substitute with frozen mango. You’ll need about 1 1/4 cups, thawed.
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  • Love this recipe. I made it exactly the first time but the second time I added just a couple of items. I had some leftover red quinoa and some vegan feta I tossed in. I let it set overnight and serve it over dressed baby greens for a delicious and filling lunch.
    Thanks for the super easy, super quick recipe!!

    • So glad you enjoy, JoAnn! Love your idea to “bump it up”. Sounds like a delicious lunch!