This mango & black bean salad is a quick and nutritious lunch idea that takes 10 minutes to make. It looks beautiful too.  Great for easy midweek meals when you don’t have much time, but still want to eat something nutritious.

It has both black beans and chickpeas as the protein source, so it also means you won’t be hungry 10 minutes after eating it! 

The addition of mango with the beans adds a beautiful, fresh taste as well as a little bit of sweetness. 

It’s mainly made up of easy, store-cupboard ingredients. Therefore, it’s a great one to make if the fridge is looking a bit sad and empty, but you still want to eat something nutritious. 

Simply drain the chickpeas, black beans, sweetcorn and add some chopped mango and coriander.  The real star of the show, however, is the dressing.  It’s thick and creamy and really ups both the nutrition and the taste of this salad.

What ingredients do i need for a mango & black bean salad? :

• Mango
• Chickpeas
• Black Beans
• Sweetcorn
• Rocket
• Avocado
• Coriander
• Olive oil 
• Lime juice
• Garlic 
• Salt & pepper
• Water to thin
• Maple syrup, optional

Once you blend the dressing ingredients together you get an amazing thick and creamy consistency. It really coats all the ingredients beautifully. The avocado provides some good, healthy fats and really makes it creamy and delicious.

This dressing is perfect for all sorts of dishes. Drizzle it over cooked veggies or add to any salad bowl. 

The salad itself is very versatile. Mix up the ingredients if you don’t have everything listed.  Swap the black beans for white beans or the chickpeas for lentils. Just use what you have available. 

Give it a go and let me know if you try it below.

Recipe Tips:

• It’s also great for packed lunches, simply box up and it will keep for 3-4 days in the fridge
• The salad dressing is a great one to make up in a larger batch. It will last for at least a week in a jar in the fridge.
• It has about 17g of protein per serving so if you want to up the protein, serve with some tofu or tempeh.

Mango & Black Bean Salad

Helen Ridgeway Helen Ridgeway

Lunch doesn’t have to be difficult. If you have a spare 10 minutes, this is a great lunch option. It combines the heartiness of chickpeas and black beans with the sweetness of ripe mango. It is dressed in a creamy avocado, lime, and coriander dressing that ties all the ingredients together beautifully.

5 from 1 vote

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Main Course, Salad, Side Dish

Servings 3

Calories 367 kcal

Ingredients

 

Salad ingredients:

• Large mango
• 400 g tinned chickpeas
• 400 g tinned black beans
• 200 g tinned sweetcorn
• Handful of rocket leaves

Dressing ingredients:

• 2 tbsp olive oil
• 3 tbsp lime juice
• 1 garlic clove
• Large handful of coriander
• Half a medium avocado
• Salt & pepper
• About 6 tbsp water to thin
• 2 tsp maple syrup optional

Instructions

 

• Drain the chickpeas, black beans and sweetcorn and add to a large serving bowl with the rocket.
• Chop the mango into chunks and remove the skin. Finely chop the coriander. Add both the bowl and mix well.
• Add all the dressing ingredients to a blender and blend until smooth. Pour over the salad, mix and enjoy.

Notes

• The nutritional information is based on 3 servings but, depending how hungry you are, this could stretch to 4.

 

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Nutrition

Calories: 367kcalCarbohydrates: 36.1gProtein: 16.9gFat: 16.3gSaturated Fat: 2.3gFiber: 14.5g

Keyword bean salad, mango salad

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