Black Bean, Mango and Bell Pepper Grain Salad 

butterfly Serves: 4

Written By Eydie Desser


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This colorful salad checks off many boxes of the types of foods that are so very  important to eat everyday which includes: the beans/legumes, vegetables, fruit, herbs and whole grains.  There are a few 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 easy to make, beautiful to look at and gives you what your body needs!


For the Salad:
  • 1 (15 ounce) can no salt black beans, drained and rinsed
  • 1 large mango, peeled, seeded and diced to ¼-inch pieces
  • 1 cup red, orange and/or yellow bell pepper, diced to ¼-inch pieces
  • 1 serrano pepper, seeded and minced
  • handful of mint leaves, torn into small pieces
  • 1-½ cups dry quinoa, jasmine rice & chickpeas, or just quinoa, cooked using package directions
For the Citrus Herb Dressing:

Makes ½ cup:

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


  1. Make the dressing:  whisk all of the ingredients together in a measuring cup.
  2. Combine the beans, mango, bell pepper, serrano and mint leaves in a large bowl.  Pour desired amount of dressing over the salad.
To Serve:

Scoop ½ cup or more of the grains on the bottom of a serving plate or bowl. Place the salad in the center of the grain and serve.

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