Black Bean, Mango and Bell Pepper Salad on Grains

Written by Eydie Desser

This colorful salad checks off many boxes of the types of foods that are so very  important to eat everyday: including the Bean/legume family, vegetable family, fruit family, herbs and whole grains.  There are many more food groups to incorporate, daily. To learn more about all the elements of a healthy diet, check out Dr. Greger’s Daily Dozen list to get the full story.   At Garden of Eydie we developed this recipe that’s are easy to make, beautiful to see and gives you what your body needs!


For the Salad:

  • 1 (15 oz.) can no salt black beans, drained and rinsed
  • 1 large mango, peeled, seeded and diced to ¼” pieces
  • 1 cup red, orange or yellow bell pepper, diced to ¼” pieces
  • 1 serrano pepper, seeded and minced
  • Handful of mint leaves, used as garnish or, what I like to do, is to tear or slice the mint into small pieces and eat it with every bite!
  • 1-½ cups dry quinoa, jasmine rice and chickpeas, or quinoa, cooked using package directions

For the Citrus Herb Dressing:

  • 3 TB finely chopped fresh basil
  • 1 TB chopped fresh thyme
  • 3 TB freshly squeezed orange juice
  • 2 TB freshly squeezed lime juice
  • 1 tsp. Westbrae stone ground mustard, or Dijon if salt is not a problem


 1- Combine the beans, mango, bell pepper, serrano and mint leaves in a large bowl. 

2- Make the dressing by whisking together all of the ingredients listed.

To Serve:  On plates or a bowl spoon ½ cup or more of grain on the bottom of the dish, spreading it thinly.  Place the salad in the center of the grain and serve.

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