Black Bean Mango Salad

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It’s summer time and that means salads.

When you adopt a plant-based diet the BIG salad is kind of a rite of passage. We aren’t talking the dinky side salads you typically found in your Standard American Diet (SAD) days. We aren’t even talking about the giant meat, cheese and oil salads you may have ordered when you were “eating healthy.”

No, I’m talking about fiber filled, colorful, BIG, flavorful and healthy salads.

Unlike most of the recipes you’ll find here this recipe is for a single serving. Sure my kids would love most of the things in this salad but if your kids are like my kids they don’t want it all mixed together. Today, I’m telling the kids to get back. This one is all mine.

Even though this is for a single serving I prefer to build two (or three or four) at a time to eat later in the week. The only real difference is you’ll want to store the diced mango separately because it can get a little slimy.

Let me take just a moment to mention that the measurements below can be adapted to your taste. I actually added a little more of everything for the salad I ate at home. This size was perfect for work. I don’t know about you but it takes me a long time to eat BIG salads. My lunch salads need to be a little average size.

Black Bean Mango Salad

Ingredients

• 2-3 cups chopped romaine lettuce
• 1/2 cup black beans, drained and rinsed
• 1/2 cup organic corn
• 1/4 cup diced tomato (remove seeds)
• 1/4 cup diced onion (I prefer sweet onion or red onions)
• 1/4 of a large mango (or half a small mango) diced.
• diced jalapenos to taste
• juice from half a lime
• 1/4 cup chopped cilantro (optional)
• 1/2 avocado (optional)

Do

1. Place lettuce in a large bowl then top with beans, corn, tomatoes, onion and mango*.
2. If using jalapenos and cilantro add now. Give the salad a good stir.
3. Squeeze fresh lime juice over the salad and stir one more time.

*Notes: If you are packing an extra salad for another day leave the mango, lime juice and avocado separate I didn’t use avocado above but I stored my mango and lime in a container. See the photo below.

A photo posted by Holly Yzquierdo (@myplantbasedfamily) on May 31, 2015 at 7:21pm PDT

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