20-Minute Mango Black Bean Salad
A vibrant, no-cook lunch bursting with sweet mango, hearty black beans, and a zesty lime dressing. This colorful salad is a powerhouse of flavor and nutrients, ready in minutes.
Equipment
- Dry, medium skillet
- Large, shallow salad bowl
- Small bowl or liquid measuring cup
- Whisk
- Chef's knife
- Cutting board
Ingredients
Pantry & Seasonings
- 2 cups one 15-oz can black beans, rinsed and drained
- ½ cup salted and roasted pepitas
- 1 tsp ground cumin
- Sea salt and freshly ground black pepper to taste
Produce
- 1 large head butter lettuce about 32 leaves
- 4 cups prepared coleslaw mix shredded green cabbage & carrot
- 3 cups diced Kent or Tommy Atkins mango about 2 large, firm-ripe
- ½ cup thinly sliced scallions green parts only
- ¼ cup fresh cilantro coarsely chopped
Vinaigrette
- ¼ cup freshly squeezed lime juice from 2–3 limes
- 3 tbsp extra-virgin olive oil
Instructions
- Awaken the Pepitas : Place the pepitas in a dry, medium skillet over medium heat. Toast for 3–5 minutes, shaking the pan frequently, until they are fragrant and make faint popping sounds. Immediately transfer them to a plate to cool to prevent burning.
- Prepare the Greens : Gently separate, wash, and pat dry the butter lettuce leaves. Arrange 7–8 leaves on each of the four plates, creating a cup-like base for the salad.
- Whisk the Vinaigrette : In a small bowl, whisk together the fresh lime juice, extra-virgin olive oil, and ground cumin until emulsified. Season lightly with a pinch of salt and a few grinds of black pepper.
- Chop the Fresh Ingredients : On your cutting board, dice the mango into uniform ½-inch cubes. Thinly slice the scallion greens and give the cilantro a rough chop.
- Assemble the Salad Base : In the large salad bowl, combine the coleslaw mix, drained black beans, diced mango, and sliced scallions.
- Dress and Garnish : Drizzle the lime vinaigrette over the contents of the salad bowl. Toss gently until everything is lightly coated. Just before serving, fold in the cooled, toasted pepitas and the chopped cilantro to preserve their texture and freshness.
- Plate for Serving : Spoon a generous portion of the finished salad mixture onto each prepared bed of butter lettuce. Serve immediately.
Notes
Storage: For best results, store the salad mixture and the vinaigrette in separate airtight containers in the refrigerator for up to 2 days. Combine just before serving.
Versatile Swaps: Feel free to substitute the pepitas with toasted sunflower seeds or crushed tortilla chips for a different crunch. A diced avocado makes a creamy, delicious addition.
Serving Suggestion: This mixture is fantastic as a vibrant topping for grilled fish tacos or as a side dish for a summer barbecue.
🍽️ Nutrition Information (Per Serving, Approx.)
Serving Size: about 2 ¼ cups- Calories: 448
- Total Fat: 21 g
- Saturated Fat: 3.5 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 6 g
- Monounsaturated Fat: 9 g
- Cholesterol: 0 mg
- Sodium: 495 mg
- Total Carbohydrate: 55 g
- Dietary Fiber: 14 g
- Total Sugars: 28 g
- Includes Added Sugars: 0 g
- Protein: 14 g
- Vitamin D: 0 mcg
- Calcium: 130 mg
- Iron: 4.5 mg
- Potassium: 980 mg
- Vitamin C: 82 mg