Mango, Black Bean and Couscous Salad

I’m so glad I noticed the aging mango on the counter this morning. It’s what totally inspired this dish. I was hungry and I thought it would be fun to build a meal around the mango.

SO I dug through the pantry and fridge. First I remembered I still had some fresh herbs from last weeks farm trip. SCORE! Next I thought.. ok.. I need some kind of base to the meal….. whole wheat couscous in the pantry! YES! Hmmmmm the dish needs a protein. Something to bulk it up a bit and help keep me full…. Black Beans! Have those in the pantry too!! This is getting better. Finally I thought.. heat. Something to counterbalance the sweet mango. Tabasco…. no. Red Pepper flakes…. too harsh. OH! Look at that! A hot pepper from the farm too! This is too good to be true!

That was exactly how it went down as I rummaged through my kitchen around 11AM this morning. The result of that little brainstorm was DELICIOUS! Mango, Black Bean and Couscous Salad Next time I may add some orange juice when I cook the couscous or some other sweet dressing of some kind as the bites I had without a mango needed a bit of sweetness but other then that this flavor combo came out fantastic in my opinion!

Here’s how I made it today. Take it and run! :)

  • 1/2 cup Whole Wheat Couscous (I use RiceSelect Organic Whole Wheat Couscous)
  • 1 cup of water
  • 2 tsp olive oil (10g)
  • 1 can of black beans drained and rinsed
  • 1 ripe mango chopped into small cubed
  • Fresh Chives (about 2 tbsp diced)
  • Fresh Cilantro (about 1/3 of a cup chopped)
  • 1 hot pepper (like a jalapeno, I have NO idea what mine was but it was hot!) minced

First cook the couscous. Bring 1 cup of water to a boil in a small pot. Add the couscous, stir, cover and leave alone for at least 5 minutes. It will absorb all the liquid.

While waiting on the couscous get all your other ingredients ready. Here’s my little Mango, Black Bean and Couscous Salad station. :)

Mango, Black Bean and Couscous Salad  - the station

Put everything in the bowl. I did it while the couscous was still warm.

Mango, Black Bean and Couscous Salad  - ingredients


Mango, Black Bean and Couscous Salad  - toss

Cover and put in the fridge to cool for as long as you can stand it. I only lasted 10 minutes before I started chomping away. I just couldn’t help myself. I was HUNGRY and it looked GOOD!

I measured out 4 1 cup servings and still has some leftover so I’m counting a serving as a cup but it’s a little more. If using this as a side dish you could easily get 8-10 half cup servings out of it. Honestly.. I ate 2 cups and called it lunch. It was that good in my opinion. :)

Approx Nutritional Information per serving
Servings Amt per Serving
1 Just over a cup
Calories Fat Fiber WWPs
220 3g 8g old: 4 new: 5
Sugar Sat Fat Carbs Protein
9g 0g 40g 8g
Posted in: 4 WWP, 5 WWPP, Food Photos, Lunch Ideas, Salad Ideas, Side Dish Ideas, Snack Ideas, Vegetarian Ideas
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25 Comments and 0 Replies

  1. Kemi

    I’m not sure about putting the mango in this salad, I’d much rather put it in plain yogurt to eat with this salad. Do you think the missing mango would taste bad?

  2. Leanne

    This works with any kind of stone fruit… Peaches, nectarines… Ok, maybe not plums. :) It also works with quinoa and a bit of chopped onion in lieu of the jalapeno. It’s a very adjustable base!

  3. Krista S.

    I love love love the middle two photos…the one with all the stuff on the cutting board and the following one with everything in the bowl, but not stirred up. Beautiful! Would make pretty kitchen art.

  4. Lindsey Ferguson

    I have never liked beans- EVER- so I haven’t eaten them in years. This looks good enough for me to give them another chance!

  5. Veronica

    OH DROOL! I’m so making this soooon. I can’t have starches until the end of next month (I’m on a special diet that you would so disapprove of) but it’s now on the top of my list, along with a not-so-healthy sandwich that involves gouda, caramelized onions, and jalapeno jelly. Grilled! :)

  6. Nadine

    It just so happens that I had *almost* on hand everything I needed to make this. I actually SENT hubby to the farm stand to get me a ripe mango.

    Of course I THOUGHT I had black beans, but it turns out that I had black, pinto and grilling beans, but NO black.

    So, we made this recipe with just a few substitutions: pinto beans instead of black, scallions instead of chives and chili pepper instead of jalapeno, and MAN was it GOOOOOOOD. It was REALLY good. We ate it warm (couldn’t wait!)

    Thanks for the inspiration!

  7. BigTickles

    You are becoming quite the professional with these pictures. I have almost everything except for fresh herbs…oh well that deserves a trip to the farm tomorrow…WOO HOO! I needed an excuse ;-)

  8. Veronica

    I made this for lunch yesterday with some alterations and thought it was just OK. After sitting in the fridge overnight, the leftovers are superb! The flavors needed time to develop and I think that was essential, at least to my version. I made a honey lime dressing since you said it needed more sweetness: 2 T honey, 2 T lime juice, 1 T olive oil (total, not in addition to the original 2 t), a little fresh cracked pepper and salt. I poured that over the salad and mixed it up. I also used 2 chopped green onions instead of scallions, which I love and I think those who like onions would too. In fact, I’d probably use 4 scallions next time b/c I love the flavor they impart and think it needs a little more. For a little color and extra heat, I sprinkled my individul servings with some red pepper flakes. I think some chopped red pepper would be very good here to, both for color and flavor. Thanks for the great recipe idea! I love it–very healthy, satisfying, and it’s vegan & planet-friendly!

  9. Sherry

    Roni, if I defrosted frozen mango chunks(Trader Joe’s), how much would I need for the recipe? Thank you!

  10. Sherry

    Thanks, Roni! I’ll need to figure out what 200 grams translates into as far as using measuring cups, like 1/2 or 1 cup, etc.


  11. Sherry

    Thanks so much, Roni! I really appreciate you taking the time to answer my questions.

    Take care,

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