Mango & Black Bean Salad

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

Total Time 10

Course Main Course, Salad, Side Dish

Servings

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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