Spicy Avocado Mango Bean Salad
Spicy Avocado Mango Bean Salad is a refreshing vegan salad with a medley of sweet and spicy flavors, with a crunchy and creamy texture.
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Servings: 2 people
Ingredients
- 1 Cup Mango Chopped
- ½ Cup Red Kidney beans - Boiled or from the tin
- ¼ Cup Red pepper chopped
- ¼ Cup Green pepper chopped
- ¼ cup onion chopped
- 1 medium-size avocado pitted and chopped
- 3-4 medium-size lettuce chopped
- ¼ cup coriander chopped
- ¼ cup cucumber chopped
- 1 teaspoon Red smoked paprika
- 1 teaspoon olive oil
- 2-3 green chilies finely chopped
- 4 tablespoon lime juice
- Salt to taste
- Few more lettuce leaves for serving
Instructions
- If you are using dry kidney beans, rinse and soak them.½ Cup Red Kidney beans
- Cook them in a pressure cooker or an instant pot and then use.
- If using beans from the tin, rinse and use it.
- In a bowl add all the above ingredients and give it a nice mix.1 Cup Mango Chopped, ½ Cup Red Kidney beans, ¼ Cup Red pepper chopped, ¼ Cup Green pepper chopped, ¼ cup onion chopped, 1 medium-size avocado pitted and chopped, 3-4 medium-size lettuce chopped, ¼ cup coriander chopped, ¼ cup cucumber chopped, 1 teaspoon Red smoked paprika, 1 teaspoon olive oil, 2-3 green chilies finely chopped, 4 tablespoon lime juice, Salt to taste
- Serve as is or in lettuce wraps or with chips, crackers or breads.
Video
Notes
- Standard US Size cups used
- Different combinations of veggies and fruits can be used. Read above for suggestions.
- Kidney beans can be replaced by other beans. Read above for suggestions.
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Disclaimer:
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only.
It varies depending upon the product types or brands.