5-Minute Mango Black Bean Salad

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, Healthy 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. A few whole food, plant-based ingredients is all you need. 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 an acidic pop of flavor. All of these natural ingredients create a beautiful vegan salad that is healthy and satisfying.

Beans are a Healthy, Plant-Based Power Food

Beans have been linked to numerous health benefits. Full of plant-based fiber and vegan protein, eating beans can help prevent heart disease and diabetes. Plus, beans are budget-friendly and easy to use. Simply, open a can, drain, rinse, and toss into your whole foods recipes.

How to Enjoy this Easy, Mango Black Bean Salad

This salad is great for meal-prep and sharing at parties. 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

Chef Katie’s Plant-Based Cooking Tips:

Unseasoned vs. Seasoned Rice Vinegar: “Seasoned” rice vinegar has sugar added to it. Be sure to use unseasoned rice vinegar 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 how to Cut a Mango:


5-Minute Mango Black Bean Salad

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

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.
Nutrition Facts
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
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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!

  • This Recipe has a HUGE BLACK VOID in the middle of it. It says Video Unavailable! This Video is Private. My guess is it was someone else’s video which has now been made private. That or Chef Katie has an error.

    Good luck,
    Jim