Black Bean and Mango Salad


This colorful salad is perfect for a festive party appetizer or for use as a delicious plant-based, antioxidant-rich protein alternative to chicken to top your salad or grain!

Black Bean and Mango Salad


  • 15.8 oz can black beans drained and rinsed
  • 1 cup sweet red orange or yellow bell pepper, diced
  • 6 green onions thinly sliced
  • 1 jalapeno pepper seeded and minced
  • ¼ cup cilantro leaves chopped
  • ¼ cup fresh lime juice
  • 1 tablespoon olive oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cumin powder
  • 2 cups mango diced
  • Sea salt or kosher salt to taste
  • Pumpkin seeds orchunks of avocado optional


  • In a large bowl, combine drained and rinsed black beans, diced bell peppers, green onions, minced jalapeno pepper, and fresh cilantro.
  • In a separate small bowl, whisk together olive oil, lime juice, garlic and cumin powders.
  • Pour olive oil, lime juice and spice mixture over the bean mix, and gently toss together until well combined.
  • Once ingredients are mixed, carefully fold in diced mango and season lightly with sea salt.
  • Sprinkle with toasted pumpkin seeds or chunks of avocado (optional).
  • Serve with tortilla chips, add a scoop to jazz up your salad or serve over quinoa!

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