Name: Black Bean, Bell Pepper and Mango Salad with Chipotle Lime Dressing
Ingredients: 1 cup wild rice blend, soaked overnight; 2 (15 oz) cans black beans, drained and rinsed; 1 medium green bell pepper, medium dice; 1 medium red bell pepper, medium dice; 1 large mango, medium dice; 3 tablespoons lime juice; 2 medium garlic cloves, minced; ¾ teaspoon salt; ½ teaspoon honey; ½ teaspoon chipotle powder; 3 tablespoons olive oil; ⅓ cup pumpkin seeds; Cilantro, for garnish

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How this works

Black Bean, Bell Pepper and Mango Salad with Chipotle Lime Dressing

With sweetness from the mango and heat from the chipotle powder, this salad packs a delicious punch to your taste buds!

Course: Salad

Keyword: bell pepper, black bean, chipotle, gluten-free, lime, mango, salad, vegan, vegetarian

Servings:

Calories: 326kcal

Author: Genevieve Doll

Ingredients

1 cup wild rice blend, soaked overnight
2 (15 oz) cans black beans, drained and rinsed
1 medium green bell pepper, medium dice
1 medium red bell pepper, medium dice
1 large mango, medium dice
3 tablespoons lime juice
2 medium garlic cloves, minced
¾ teaspoon salt
½ teaspoon honey
½ teaspoon chipotle powder
3 tablespoons olive oil
⅓ cup pumpkin seeds
Cilantro, for garnish

Instructions

In a large bowl, combine black beans, bell peppers, and mango.
In a small bowl, whisk together lime juice, garlic, salt, honey, and chipotle powder. Slowly drizzle in olive oil, whisking to emulsify. Add dressing to salad and stir gently. Season to taste.
Heat a small saucepan over medium heat. Add pumpkin seeds and toast for about 3 minutes, stirring frequently until lightly browned.
Garnish salad with toasted pumpkin seeds and cilantro leaves.
Pair with grilled salmon or top with avocado, for a simple yet delightful summer dinner.

Nutrition

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