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mango black bean salad with chickpeas

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
Total Time 10 minutes
Course Main Course, Salad, Side Dish
Servings 3
Calories 367 kcal

Ingredients
 

Salad ingredients:

  • Large mango
  • 400 g tin of chickpeas
  • 400 g tin of black beans
  • 200 g tin 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.

Nutrition

Calories: 367kcalCarbohydrates: 36.1gProtein: 16.9gFat: 16.3gSaturated Fat: 2.3gFiber: 14.5g
Keyword bean salad, mango salad
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