This mouthwatering, colourful “bumblebee” salad is a sweet and tangy crowd-pleaser.

It serves up ample fiber, and a balanced mix of complex carbs, fats, and protein. The sweet peppers and mango are not just for there for taste – their vitamin C helps you absorb more of the iron.

Enjoy it as-is, scoop it up with tortilla chips, mix in with greens, or ladle atop quinoa.

INGREDIENTS

  • 1 can (15oz) black beans
  • 1 cup fresh mango
  • 1 cup bell pepper (red, orange, yellow, or mix)
  • 6 green onions
  • 1/4 cup cilantro leaves
  • 1/4 cup fresh lime juice
  • 1 tablespoon olive oil

Optional heat: 1 jalapeno pepper, hot sauce, or salsa

Optional ‘boosts’: corn, avocado, fresh tomatoes

DIRECTIONS

  • Rinse beans well in colander.
  • Prep fresh fruits and veggies: Finely dice bell pepper and green onion; cube mango, roughly chop cilantro leaves and optional jalapeno if using
  • Prepare vinaigrette: mix together lime juice and olive oil (and hot sauce if using)
  • In a large bowl, combine rinsed beans, bell peppers, onion and cilantro and any optional ingredients (heat or ‘boost’). Omit mango for now…it’s delicate. Add vinaigrette and mix well.
  • Lightly salt to taste. Gently fold in the mango.
  • Adjust taste with more salt, lime, cilantro, or “heat” as desired.

NUTRITION

Per ~1 cup serving

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. They often do not apply to children.

Recipe credit: Adapted from SpruceEats and Gonna Want Seconds. Inspired by supernanny, Paula.


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