Photo Credit: Aaron Colussi

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

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

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black bean mango salad

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: 4
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
  • 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

Calories: 326kcal | Carbohydrates: 45g | Protein: 15g | Fat: 11g | Sodium: 298mg | Fiber: 14g | Sugar: 6g
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