Mango Salad
Make this easy mango salad recipe for a delicious summer lunch or side dish.
Servings 4 servings
Calories 107kcal
Ingredients
- 2 cups diced fresh mango
- 1 red bell pepper
- 1 medium cucumber
- 1 can black beans
- 1/4 cup fresh cilantro leaves
- 1 tbsp rice vinegar
- 1 tbsp olive oil
- 1/2 tbsp honey
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/8 tsp cayenne optional
Instructions
- Rinse and dice bell pepper into small (1/4 inch) pieces. Deseed and dice cucumber. Drain and rinse black beans. Chop cilantro.
- Pour mango, diced pepper, diced cucumber, black beans and cilantro into a large mixing bowl.
- Whisk together rice vinegar, olive oil, honey, chili powder, salt and cayenne. Pour over mixing bowl and toss to coat all of the ingredients in the dressing.
- Chill in the fridge and serve or serve immediately at room temperature.
Notes
- You can use precut mango but I recommend chopping it into smaller pieces
- Feel free to use any color bell pepper
- You can use a 1/4 of a jalapeno pepper for extra spice
- Serve on its own, alongside fish or with tortilla chips
Nutrition
Serving: 1g | Calories: 107kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 300mg | Potassium: 317mg | Fiber: 3g | Sugar: 16g | Vitamin A: 2046IU | Vitamin C: 71mg | Calcium: 24mg | Iron: 1mg
