Mexican Mango & Black Bean Salad
Two salads in one month? You can tell I’m attempting to be a little healthier this February, or at least balance out the cake binges with something a little more pure and wholesome. Perhaps your body is pining out to be filled with nutritious salad after pancake day towers and Valentines sweet treats? Mine is!
This time last year The Hungry Herbivores was filled with Mug Cakes, “Buttermilk” Waffles and Coffee & Hazelnut Cake, which is still a 100% yes from me and similar sweet treats are to come on The Hungry Herbivores. However, I’m trying to implement health within all my recipes (including the sweet ones!) This doesn’t mean holding back on the flavour and tastiness, merely just better for your insides.
On that note, here’s one of The Hungry Herbivores staple (not boring) salads. Again, nothing boring about this big bowl of goodness, since its against The Hungry Herbivores policy to the people. Only proven-to-be-delicious recipes reach your screens over on this food blog.
This Mexican Mango & Black Bean Salad is full to the brim with colourful plant-based goodies such as: sweetcorn, red pepper, avocado and coriander. Personally, this is a concoction of my favourite vegan ingredients. The contrasting textures form a beautiful bowl of goodness.
You may have noticed I like a little sweetness in my salad, like in the zesty pink grapefruit, fennel and watercress salad and my maple aubergine & chickpea salad . The sweetness in this one obviously comes from the juicy mango, which is inspired by a recipe regularly seen in The Hungry Herbivores kitchen on Fajita nights. I think this amazing salad might have taken the salsas place!
What do you like to pair with your fajitas? Maybe they need a fresh punch of flavour – bring this to the table to impress. This recipe is also great to pair with Spicy Mexican Cornbread Cobbler and Cheesy Potato Croquettes.
Don’t forget to let my me know how it goes down in the comments, Facebook or Instagram!
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- 1 (400g) tin black beans, drained
- 2 sweetcorn cobs (or ½ cup sweetcorn kernels)
- 1 mango, diced
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 2 red peppers, thinley julienned
- ½ cup coriander, roughly chopped
- 2 tbsp fresh lime juice
- 1 tsp chilli flakes
- Pinch himalyan salt & black pepper
- If using sweetcorn cobs, heat a griddle pan, brush the cobs with a little oil or vegan margarine and place on the pan for 15-20 minutes, turning occasionally so they are charred.
- Remove from the heat and use a knife to scrape off the kernels into a bowl.
- Add the rest of the ingredients and toss well.
- Serve or store in the fridge up to two days.