Ingredients:
For the Salad:
3 cups diced mango (about 2 large or 3 medium mangoes)
1 cup diced cucumber (1/2 English cucumber or 2 Persian cucumbers)
1/2 cup diced red onion (about 1/2 medium onion)
1/2 cup diced red bell pepper (about 1/2 pepper)
2 tablespoons seeded and fine diced jalapeno (1 large jalapeno or 2 serrano peppers)
1 cup cherry or grape tomatoes halved
3 cups thinly sliced red cabbage (or Napa cabbage)
1/4 cup chopped cilantro (leaves and light green stems)
1 can (14 oz) cooked black beans, rinsed and drained, or 1 and 1/2 to 2 cups cooked beans
For the Dressing:
2 tablespoons fresh lime juice (1 large lime)
1/4 teaspoon sea salt or pink salt, or 1/8 teaspoon regular salt (adjust to taste)
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne (optional – for a mild version, skip)
1/2 teaspoon agave syrup or maple syrup (or honey for non-vegan)
1 tablespoon extra virgin olive oil
Directions:
Prepare your vegetables and mango using a vegetable chopper for even pieces. For the tomatoes, use a
knife to halve them, slice the cabbage thinly, and chop the cilantro finely.
In a large bowl, combine all salad ingredients.
For the dressing, whisk together lime juice, salt, black pepper, cayenne, sweetener, and olive oil in a small
bowl until emulsified.
Pour the dressing over the salad and toss gently to combine. Refrigerate until ready to serve for the best
flavor.
Prep Time: 15 mins | Total Time: 15 mins | Kcal: 166 | Servings: 6