Best 14 Mango And Bean Salad Recipes

CUCUMBER, MANGO, AND BLACK BEAN SALAD

Steps:

• Place black beans, cumin, and water in a microwave-safe bowl; heat in microwave on high for 1 minute. Mix mango, cucumber, jalapeno pepper, cilantro, lime juice, salt, and black pepper together in a bowl; stir in black beans. Serve immediately or chill in refrigerator before serving.

BLACK BEAN SALAD WITH MANGO, CILANTRO AND LIME

Steps:

• In a small mixing bowl, combine the vinegar, lime juice, honey and cumin. Slowly whisk in the oil until incorporated. Season with salt and pepper.
• Mix the mango, pepper, beans, jalapeno and onion together in a large bowl. Drizzle the vinaigrette over the ingredients and toss to combine. Season the salad with salt and pepper. Garnish with the cilantro.

MANGO AND BLACK BEAN SALAD

Steps:

• This is a delicious way for me to sneak more fruit and vegetables into our family dinners. More than a 15-minute side dish, this can be dressed this up by spooning it into a radicchio-leaf cup for a first course, complement the next batch of salmon fillets or steaks off the grill, or taken along on your next picnic.
• Whisk the olive oil, vinegar, and cilantro together in a large bowl until blended. Season lightly with salt and pepper. Add the beans, mango, jicama, and onion and toss gently to coat with the dressing. Season with salt and pepper, to taste. Serve right away or let stand at room temperature for up to 30 minutes. Toss and check the seasoning before serving.

BLACK BEAN, MANGO, AND AVOCADO SALAD

Steps:

• Combine all the ingredients in a serving bowl. Stir together and serve.
• nutrition information
• Calories: 174
• Total Fat: 10g
• Protein: 5g
• Carbohydrates: 18g
• Fiber: 6g
• Sodium: 175mg

BLACK BEAN AND MANGO SALAD

Steps:

• Combine black beans, avocados, mango, tomatoes, red onion, and cilantro in a large bowl. Pour lemon juice on top and season with salt and pepper. Mix until well combined.

CRISPY ROASTED CHICKEN THIGHS WITH CHIPOTLE-COCONUT SAUCE AND BLACK BEAN-MANGO SALAD

Steps:

• Preheat the oven to 450 degrees F.
• Put the onions in a bowl with the vinegar and soak 10 minutes.
• Sprinkle the chicken with 1 teaspoon salt and a few grinds of pepper. Place skin-side up in a large ovensafe skillet and roast until the skin is golden brown and crispy and the chicken is cooked through, about 35 minutes.
• Meanwhile, toss the beans, mango and cilantro with the soaked onions and vinegar, 1 tablespoon of the coconut milk and salt and pepper to taste in a medium bowl.
• Transfer the chicken to 4 dinner plates. Carefully pour out the excess fat from the skillet and place on the stovetop over medium-high heat (use caution; the handle will be extremely hot). Add the chipotle chiles, remaining 1/2 cup coconut milk and 1/2 cup water; bring to a boil, scraping the browned bits from the pan. Reduce the heat and simmer until the sauce is slightly thickened, about 3 minutes. Add a splash of vinegar and season with salt.
• Spoon the sauce over the chicken and serve with the black bean-mango salad on the side.

ROASTED CORN, BLACK BEAN, AND MANGO SALAD

Steps:

• Heat oil in a large non stick skillet over medium-high heat.
• Add garlic and cook, stirring, until fragrant, about 30 seconds.
• Stir in corn and cook, stirring occasionally, until browned, about 8 minutes.
• Transfer the corn mixture to a large bowl.
• Stir in mango, beans, onion, bell pepper, lime juice, chipotle pepper, cilantro, cumin, and salt.
• Serve at room temperature.
• TIP: Ingredient Note: Chipotle peppers are smoked jalapenos with a fiery taste that are canned in adobo sauce. Look for them in the Hispanic section of large supermarkets and in specialty stores.
• MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours. Serve at room temperature.

ROASTED CORN, BLACK BEAN AND MANGO SALAD

Steps:

• Heat oil in a large nonstick skillet over medium high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes. Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin and salt.

TWO-BEAN AND MANGO SALAD

Steps:

• In a medium salad bowl, mix together the mango, black beans, navy beans, onion and cilantro. Toss with the balsamic vinaigrette dressing. Enjoy right away, or chill until serving.

MANGO, AVOCADO AND BLACK BEAN SALAD WITH LIME DRESSING

Steps:

• Gently toss avocado with 1tblsp of lime juice in a medium bowl. Add mango and jalapeno, gently tossing to combine. Set aside. Whisk together remaining 2 tblsp lime juice, zest, cilantro, salt, pepper, and sugar in a large bowl. Whisk in oil until thoroughly combined to make a thick dressing. Add avocado mixture and black beans and toss gently. Spoon salad onto plates, garnish with cilantro and serve immediately.

GREEN BEAN, ROASTED RED PEPPER, AND MANGO SALAD

Steps:

• Trim the green beans of their tips and tails and cut into 1 1/2 inch pieces, on the diagonal. Drop the beans into a pot of boiling salted water and cook until just crisp tender. Drain and plunge the beans into an ice bath to stop the cooking. Peel and slice the mango into pieces about the same size as the green beans Roast the red bell pepper, removing the peel and seeds. Cut the pepper into about the same size as the green beans. Remove the stem from the jalapeno pepper, remove the seeds and membranes, and mince the jalapeno finely. Combine the beans, mango, jalapeno pepper and roasted red pepper and mix lightly. Combine the dressing ingredients in a jar and shake well to combine. Taste and adjust for salt. Dress the salad with the dressing. Sprinkle toasted sesame seeds over and serve.

BLACK BEAN, MANGO AND TOMATO SALAD

Steps:

• In a large bowl, mash ¼ cup of diced mango with a fork; whisk in lime juice, water, oil, cumin and salt. Add remaining diced mango, beans, tomato, onion, mint and jalapeño to bowl; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day.

BLACK BEAN, MANGO, AND TOMATO SALAD

Steps:

• mash 1/4 mango with seasoning, lime, oil add to everything else

MANGO AND BEAN SALAD

Steps:

• Marinate the sliced red onion in the lime juice and lime zest for 30 minutes in a small bowl.
• Meanwhile, caramelize the corn by heating a saute pan over medium-high heat with the oil.
• Add corn and the sugar and saute until the corn is golden brown.
• Remove from heat and let cool.
• Combine all of the salad ingredients with the marinated onions and cooled corn.
• Toss gently and add salt to taste.