This Tasty Tuesday is all about a mix that’s bright, a little unexpected and incredibly refreshing, mango and black bean salad.
You get natural sweetness from the mango, balanced with the heartiness of black beans, a squeeze of lime and a little heat if you want it. Add in finely chopped onion, fresh herbs like cilantro or parsley and it starts to come together into something vibrant and satisfying.
It’s simple, but the balance of flavors makes it feel like more than the sum of its parts.
Mango & Black Bean Salad (Serves 2–3)
Ingredients:
- 1 ripe mango, peeled and cut into even chunks (or about 1–1½ cups frozen mango, thawed)
- 1 cup black beans (cooked or canned, drained and rinsed)
- ¼ cup red onion, finely chopped
- 1–2 tbsp fresh cilantro or parsley, chopped
- ½ jalapeño, finely chopped (optional)
- Juice of 1 lime
- Optional: a dash of hot sauce
Instructions:
- In a bowl, combine mango, black beans, onion and herbs.
- Add jalapeño if using.
- Squeeze fresh lime juice over the top and mix gently.
- Taste and add a dash of hot sauce if you’d like a little more heat.
- Cover and chill for at least 30 minutes to allow the flavors to fully come together.
It works well on its own, as a side or even spooned over greens or grains.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
