BLACK BEAN-MANGO SALAD
This fresh mango salad is a lively side dish for chicken or fish. Simple to put together and pack for a picnic, it's a yummy way to slip more fruit and veggies into meals.-Donna Hollon, Port Orchard, Washington
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine all ingredients. Refrigerate until serving.
Nutrition Facts : Calories 127 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
BLACK BEAN SALAD WITH MANGO, CILANTRO AND LIME
Provided by Kelsey Nixon
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small mixing bowl, combine the vinegar, lime juice, honey and cumin. Slowly whisk in the oil until incorporated. Season with salt and pepper.
- Mix the mango, pepper, beans, jalapeno and onion together in a large bowl. Drizzle the vinaigrette over the ingredients and toss to combine. Season the salad with salt and pepper. Garnish with the cilantro.
CORN AND BLACK BEAN SALAD WITH MANGO AND AVOCADO
This recipe originated from Eat, Shrink & Be Merry. This dish tastes best when eaten the day it's made.
Provided by Abby Girl
Categories Black Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients, except avocado, in a large bowl and mix well. Chill.
- Just before serving, peel and chop avocado. Combine and mix well.
Nutrition Facts : Calories 433.4, Fat 12.7, SaturatedFat 1.9, Sodium 161.8, Carbohydrate 71.4, Fiber 20, Sugar 10, Protein 17.2
CUCUMBER, MANGO, AND BLACK BEAN SALAD
This is an easy and delicious salad. Perfect for a cookout.
Provided by Chrissy
Categories Salad Beans Black Bean Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Place black beans, cumin, and water in a microwave-safe bowl; heat in microwave on high for 1 minute. Mix mango, cucumber, jalapeno pepper, cilantro, lime juice, salt, and black pepper together in a bowl; stir in black beans. Serve immediately or chill in refrigerator before serving.
Nutrition Facts : Calories 90.8 calories, Carbohydrate 18.3 g, Fat 0.4 g, Fiber 5.7 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 274.6 mg, Sugar 4.6 g
CRISPY ROASTED CHICKEN THIGHS WITH CHIPOTLE-COCONUT SAUCE AND BLACK BEAN-MANGO SALAD
Top roasted chicken thighs with a spicy coconut pan sauce and serve them with black beans tossed with mango, onion and cilantro.
Provided by Food Network Kitchen
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Put the onions in a bowl with the vinegar and soak 10 minutes.
- Sprinkle the chicken with 1 teaspoon salt and a few grinds of pepper. Place skin-side up in a large ovensafe skillet and roast until the skin is golden brown and crispy and the chicken is cooked through, about 35 minutes.
- Meanwhile, toss the beans, mango and cilantro with the soaked onions and vinegar, 1 tablespoon of the coconut milk and salt and pepper to taste in a medium bowl.
- Transfer the chicken to 4 dinner plates. Carefully pour out the excess fat from the skillet and place on the stovetop over medium-high heat (use caution; the handle will be extremely hot). Add the chipotle chiles, remaining 1/2 cup coconut milk and 1/2 cup water; bring to a boil, scraping the browned bits from the pan. Reduce the heat and simmer until the sauce is slightly thickened, about 3 minutes. Add a splash of vinegar and season with salt.
- Spoon the sauce over the chicken and serve with the black bean-mango salad on the side.
SECOND PLACE: WARM CHICKEN, RICE AND BLACK BEAN SALAD WITH MANGO MOJO DRESSING
Steps:
- For the chicken: In large saucepan, melt the butter. Add the almonds and saute until golden. Add rice and cook 1 minute more. Stir in chicken stock and cover saucepan. Let simmer for 20 minutes or until rice is cooked. Mix in cilantro, chicken, scallions, beans, avocado and diced pepper.
- For mango mojo dressing: In small heavy skillet over medium heat place the cumin seeds and toast until fragrant (about 2 minutes). In mini food processor combine the toasted cumin, garlic, chili, and salt. Grind to coarse paste. Add olive oil, mango, orange juice and lime juice.
- Return mixture to skillet and heat until warm.
- Drizzle chicken mixture with half the mango mojo dressing and toss. Spoon into serving dish and garnish with red pepper and cilantro sprigs.
MANGO AND BLACK BEAN SALAD
Steps:
- This is a delicious way for me to sneak more fruit and vegetables into our family dinners. More than a 15-minute side dish, this can be dressed this up by spooning it into a radicchio-leaf cup for a first course, complement the next batch of salmon fillets or steaks off the grill, or taken along on your next picnic.
- Whisk the olive oil, vinegar, and cilantro together in a large bowl until blended. Season lightly with salt and pepper. Add the beans, mango, jicama, and onion and toss gently to coat with the dressing. Season with salt and pepper, to taste. Serve right away or let stand at room temperature for up to 30 minutes. Toss and check the seasoning before serving.
BLACK BEAN, MANGO, AND AVOCADO SALAD
Steps:
- Combine all the ingredients in a serving bowl. Stir together and serve.
- nutrition information
- Calories: 174
- Total Fat: 10g
- Protein: 5g
- Carbohydrates: 18g
- Fiber: 6g
- Sodium: 175mg
BLACK BEAN AND MANGO SALAD
Great summer salad with mango and no dressing at all that came from my aunt Jen! Your friends will rave over it!
Provided by Kate B.
Categories Salad Beans Black Bean Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- Combine black beans, avocados, mango, tomatoes, red onion, and cilantro in a large bowl. Pour lemon juice on top and season with salt and pepper. Mix until well combined.
Nutrition Facts : Calories 173.4 calories, Carbohydrate 26.7 g, Fat 6.4 g, Fiber 10.6 g, Protein 6.7 g, SaturatedFat 1 g, Sodium 348.2 mg, Sugar 5.7 g
ROASTED CORN, BLACK BEAN AND MANGO SALAD
Steps:
- Heat oil in a large nonstick skillet over medium high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes. Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin and salt.
MANGO BLACK BEAN SALAD
Mango, black beans, corn, and red pepper in a refreshing, it's-too-hot-to-cook salad. Be sure to refrigerate any leftovers.
Provided by Anonymous
Categories Salad Beans Black Bean Salad Recipes
Time 25m
Yield 3
Number Of Ingredients 13
Steps:
- Combine mango, red bell pepper, black beans, corn, green onions, and cilantro in a large bowl.
- Whisk together lemon juice, olive oil, garlic, cumin, chili powder, salt, and pepper in a small bowl. Add dressing to fruit and vegetable mixture; toss to coat. Add romaine lettuce and toss lightly to mix.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 47.1 g, Fat 6.4 g, Fiber 13.8 g, Protein 9.7 g, SaturatedFat 0.9 g, Sodium 342.4 mg, Sugar 15.3 g
ROASTED CORN, BLACK BEAN, AND MANGO SALAD
Make and share this Roasted Corn, Black Bean, and Mango Salad recipe from Food.com.
Provided by LoriInIndiana
Categories Black Beans
Time 45m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large non stick skillet over medium-high heat.
- Add garlic and cook, stirring, until fragrant, about 30 seconds.
- Stir in corn and cook, stirring occasionally, until browned, about 8 minutes.
- Transfer the corn mixture to a large bowl.
- Stir in mango, beans, onion, bell pepper, lime juice, chipotle pepper, cilantro, cumin, and salt.
- Serve at room temperature.
- TIP: Ingredient Note: Chipotle peppers are smoked jalapenos with a fiery taste that are canned in adobo sauce. Look for them in the Hispanic section of large supermarkets and in specialty stores.
- MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours. Serve at room temperature.
Nutrition Facts : Calories 168, Fat 2.1, SaturatedFat 0.3, Sodium 76.7, Carbohydrate 34.1, Fiber 6.9, Sugar 7.8, Protein 6.9
BLACK BEAN,MANGO AND AVOCADO SALSA SALAD
Make and share this Black Bean,mango and Avocado Salsa Salad recipe from Food.com.
Provided by Sageca
Categories Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Drain the black beans into a colander placed in the sink, rinse beans with cold water until no more foam appears, then let beans drain while preparing other ingredients.
- In a small dish, stir together the lemon juice, white balsamic vinegar, Harissa, salt and pepper. Whisk in the olive oil, one tablespoon at a time.
- In large bowl combine cubed avocado, mango, corn,peppers and onions.
- Add drained black beans and stir very gently to combine. (Don't stir too much; you don't want the avocado
- or the beans to get crushed with the other ingredients.).
- Cover and refrigerate until you serve it.
Nutrition Facts : Calories 256.2, Fat 10.3, SaturatedFat 1.5, Sodium 9.5, Carbohydrate 37.7, Fiber 10, Sugar 12, Protein 7.6
BLACK RUNNER BEAN, RICE AND MANGO SALAD
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix the ingredients together and season with salt and pepper.
MANGO BLACK BEAN AND TOMATO SALAD
Provided by Patrick and Gina Neely : Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Add all of the ingredients to a bowl and toss. Cover the bowl and let sit in the refrigerator for 1 hour for the flavors to develop or serve immediately.
BLACK BEAN AND MANGO CHICKEN SALAD
I adapted a previous version of this great salad to include some really awesome and complimentary flavors to the grilled chicken, the mangos - and of course, to the black beans. Plus, this is a great way to get rid of leftover grilled or roasted chicken.
Provided by stephanierndos
Categories Mango
Time 14m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the salad;
- Toss all ingredients in large bowl. Refrigerate. Serve with baked tortilla crisps if desired.
- For the Tortilla crisps;
- 1. Preheat the oven to 425°F Coat rimmed baking sheets with nonstick cooking spray.
- 2. Coat the tortillas on both sides with the cooking spray. Cut each tortilla into thin strips (pizza cutter works great) and place on the baking sheets. Bake for 6 to 8 minutes, or until golden. Allow to cool then store in an airtight container until ready to use.
Nutrition Facts : Calories 871.5, Fat 26.2, SaturatedFat 4.9, Cholesterol 32.9, Sodium 1062.6, Carbohydrate 127.6, Fiber 14.4, Sugar 19.5, Protein 34.7
BLACK BEAN, MANGO AND TOMATO SALAD
Steps:
- In a large bowl, mash ¼ cup of diced mango with a fork; whisk in lime juice, water, oil, cumin and salt. Add remaining diced mango, beans, tomato, onion, mint and jalapeño to bowl; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day.
MANGO, AVOCADO AND BLACK BEAN SALAD WITH LIME DRESSING
Categories Fruit Side Low Fat Vegetarian Quick & Easy Low Cal Avocado
Yield 6 servings
Number Of Ingredients 11
Steps:
- Gently toss avocado with 1tblsp of lime juice in a medium bowl. Add mango and jalapeno, gently tossing to combine. Set aside. Whisk together remaining 2 tblsp lime juice, zest, cilantro, salt, pepper, and sugar in a large bowl. Whisk in oil until thoroughly combined to make a thick dressing. Add avocado mixture and black beans and toss gently. Spoon salad onto plates, garnish with cilantro and serve immediately.
BLACK BEAN, MANGO, AND TOMATO SALAD
Steps:
- mash 1/4 mango with seasoning, lime, oil add to everything else
MANGO, BLACK BEAN AND CORN SALAD
Categories Salad Bean Fruit Side No-Cook Fourth of July Picnic Kid-Friendly Quick & Easy Backyard BBQ Lunch Avocado Corn Summer Chill Healthy
Number Of Ingredients 13
Steps:
- 1. Stir/Whisk together all dressing ingredients 2. In a bowl, mix together mango, black beans, corn and diced avocado 3. Pour on dressing and enjoy!
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