Short Introduction: Why Do People Love This Recipe?
As summer arrives with sunny blue skies and warm breezes there's a single thing that's on everyone's minds: simple, refreshing dishes that won't take hours at the stove. This is where this Mango Black Bean Salad comes into the picture. The dish isn't just easy to make but is also full of flavors, colors and nutrients. This makes it among the top recipes for salads that are easy to make in the summer months. The mango's sweetness is paired along with the earthy richness of black beans, as well as the freshness of crisp fresh herbs and vegetables This salad ticks all of the boxes of healthy colorful summer salads. It doesn't matter if you're throwing an outdoor BBQ or going to the beach, or searching for easy and quick recipes for the summer months the salad you'll find here is the perfect answer.
Ingredients List:
- Two mangos that are ripe Peeled, pitted and cut into dices
- 1. (15-ounce) can of black beans, rinsed and drain
- 1 bell pepper red chopped
- 1/2 Red onion minced
- Fresh cilantro 1/4 cup, chopped
- 1 avocado, diced (optional)
- 1 jalapeno seeded, diced and seeded (optional to add spice)
- Juice from 2 limes
- 2 Tablespoons Olive Oil
- Black pepper and salt to be taste
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Timing:
- Time to prepare: 15 minutes
- Cooking time: 0 min
- Time total Time: 15 minutes
- Serves: 4-6
Step-by-Step Instructions:
1. Preparing your Mango peel the mango. cut off the pit, then cut the flesh into tiny homogeneous cubes. It's a delicious and succulent base for the salad.
2. Rinse and Drain the beans Rinse and drain the black beans in cold water in order to get rid of the sodium build-up and to improve the texture.
3. Chop the vegetables Cut the bell pepper in red and the red onion. If you prefer a hot pepper, cut the jalapeno into small pieces making sure to remove the seeds to get a milder the heat.
4. Mix into the form of a Bowl In an enormous mixing bowl, include the mango diced as well as black beans, bell pepper, red onions and jalapeno. Mix gently with the avocado and chopped cilantro.
5. Dressing salad Salad In in a small bowl, mix together lemon juice and olive oil salt and pepper. Sprinkle the dressing over the salad, and then gently stir so that all the ingredients are evenly coated.
6. Chill and serve for the most flavorful taste Let the salad rest in the fridge for 10 to 15 minutes prior to serving. The flavors will mix wonderfully.
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Nutritional Information (Per Serving):
- Calories: 210
- Protein: 6g
- Carbohydrates: 28g
- Dietary Fiber: 9g
- Sugars: 12g
- Fat: 9g
- Saturated Fat: 1.5g
- Sodium: 240mg
Healthier Alternatives for the Recipe:
- Lower sodium use canned low-sodium beans or cook them yourself.
- healthy fats Alternate olive oil by avocado oil to get added nutritional value.
- No oil for a zero-oil version, remove olive oil, and then add some orange juice to add a little flavor.
- Extra Vegetables Add chopped or shredded carrots, cucumbers or corn to increase the amount of the texture and fiber.
- Low Carb Alternative Limit mango quantities and substitute diced bell peppers or cucumbers to reduce carbs and sugars.
Serving Suggestions:
- Serve cold as a snack or food item to accompany BBQs or picnics.
- Serve as a condiment to grilled fish or chicken.
- Place it into cups of lettuce for an exciting snack.
- Put it into tortillas and wrap for simple vegetarian tacos.
- Serve with brown or quinoa rice for a hearty dinner.
Common Mistakes to Avoid:
- The Mangoes that are overripe They can turn soft and will dominate the salad.
- Mangos that are not ripe The fruit is not as sweetness to balance the flavors.
- Incorrectly draining beans The excess liquid could cause the salad to become soggy.
- Skip the chill time This salad taste most delicious when it's had time to let it marinate a bit.
- Overmixing It can lead to the avocado to degrade and create a messy salad. messy.
Storing Tips for the Recipe:
- Keep inside an airtight container the refrigerator for upto 3 days.
- If you are using avocado, make sure to include it right before serving in order to prevent browning.
- Avoid freezing since the texture may not last long.
- Stir prior to serving again in order for a second time to spread the dressing.
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Additional Tips or Alternatives:
- Include Protein Include shrimp grilled or tofu as a full-course dinner.
- Create it into the Meal Prep Star: Put the leftovers in mason jars so that you can take-and-go meals.
- Explore various beans Try chickpeas, kidney beans or lentils.
- swap herbs Try fresh mint or basil to give your dishes some spice.
- Include Crunch Sprinkle it with toasty pepitas and sunflower seeds.
Conclusion: The Perfect Easy Salad for Your Summer Menu
It's a must-have! Mango Black Bean Salad isn't only a meal, it's an entire party for summer in a bowl. It's quick, vibrant and packed with flavors, it ticks every of the boxes for simple salads that are summery recipes as well as nutritious summer meals. When you're in need of a dish for your next picnic or a meal which doesn't blow up the home kitchen, this salad recipe is sure to please. While you look for more simple recipes for the summer months and beyond, this salad will be the one you turn to for delicious recipes.
FAQs:
Do I have the ability to make Mango Black Bean Salad in the morning?A: Yes! It's even more delicious after a few days in the refrigerator for about 10 minutes. Simply add avocado prior to serving in order to keep its consistency.
Can I use frozen mango?
The answer is yes, however you should let it defrost and then thoroughly drain in order to prevent the excess water.
Does this salad contain vegan ingredients?
A: Absolutely. It's vegan and gluten-free.
What should I use in place of cilantro?
A: Try using parsley, basil, or mint for you to try a new taste.
What is the best way to use beans?
A: Yes! Pinto beans, chickpeas or white beans are all good choices. great.
So, how can I spice it up?
A Option: add more jalapeno or a pinch of cayenne pepper in the dressing.
Can I add grains like quinoa?
A: Definitely. Quinoa, bulgur or farro can bulk it up and fill it up.