Description
A refreshing and protein-packed vegan salad featuring a delightful combination of mango, black beans, and cilantro, perfect for a tropical twist.
Ingredients
- 1 ripe mango, diced
- 1 can black beans, drained and rinsed
- 1/4 cup fresh cilantro, chopped
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine the diced mango, black beans, cilantro, red bell pepper, red onion, and jalapeño.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled and enjoy your tropical vegan salad.
Notes
- For added heat, leave the seeds in the jalapeño.
- This salad can be made a day in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg