Description
Mexican-inspired black bean mango salad blends zesty citrus notes with creamy beans and sweet tropical fruit. Crisp cilantro and jalapeño add a refreshing kick that draws your palate into a delightful culinary adventure.
Ingredients
Scale
Main Ingredients:
- 3 cups diced mango (about 2 large or 3 medium mangoes)
- 1 can (14 ounces) cooked black beans, rinsed and drained, or 1.5 to 2 cups cooked beans
- 3 cups thinly sliced red cabbage (or Napa cabbage)
- 1 cup cherry or grape tomatoes halved
- 1 cup diced cucumber (½ English cucumber or 2 Persian cucumbers)
Vegetable and Herb Mix:
- ½ cup diced red onion (about ½ medium onion)
- ½ cup diced red bell pepper (about ½ pepper)
- 2 tablespoons seeded and fine diced jalapeno (1 large jalapeno or 2 serrano peppers)
- ¼ cup chopped cilantro (leaves and light green stems)
Dressing Ingredients:
- 2 tablespoons fresh lime juice (1 large lime)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon agave syrup or maple syrup (or honey for non-vegan)
- ¼ teaspoon sea salt or pink salt, or 1/8 teaspoon regular salt (adjust to taste)
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne (optional – for a mild version, skip)
Instructions
- Meticulously dice the mango, tomatoes, and vegetables into uniform, bite-sized pieces using a sharp knife or vegetable chopper, ensuring consistent texture and visual appeal.
- Thinly slice the cabbage into delicate ribbons and finely chop the fresh cilantro, releasing its vibrant aroma and herbaceous notes.
- Transfer all prepared salad components into a spacious mixing bowl, creating a colorful and inviting base for the dish.
- In a separate small mixing bowl, craft the zesty dressing by whisking together freshly squeezed lime juice, kosher salt (or 1.25 milliliters), freshly ground black pepper, a pinch of cayenne pepper, your preferred natural sweetener, and high-quality extra virgin olive oil until the mixture becomes smooth and fully integrated.
- Gently drizzle the aromatic dressing over the salad, using a delicate tossing motion to ensure each ingredient is lightly coated without bruising the delicate components.
- Chill the dressed salad in the refrigerator for 15-20 minutes to allow the flavors to meld and intensify, creating a refreshing and harmonious culinary experience.
Notes
- Chop ingredients uniformly using a vegetable chopper for consistent texture and even distribution of flavors.
- Select ripe mangoes that are slightly soft to the touch for maximum sweetness and juiciness in the salad.
- Slice cabbage thinly to ensure delicate, crisp bites that blend well with other ingredients.
- Whisk dressing ingredients thoroughly until emulsified for a smooth, well-integrated flavor profile.
- Chill the salad before serving to allow ingredients to marinate and develop deeper, more complex tastes.
- Store leftovers in an airtight container in the refrigerator for up to 2 days, keeping the salad fresh and crisp.
- Prep Time: 15 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 159 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 6 g
- Cholesterol: 0 mg