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Home » Recipes » Entree Ideas » Mango Black Bean Couscous Salad

Mango Black Bean Couscous Salad

Published: Mar 22, 2023 by Veronica Noone · This post may contain affiliate links ·

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  • Mango Black Bean Couscous Salad

Originally posted in 2010.

I’m so glad I noticed the aging mango on the counter this morning. It’s what 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. This is too good to be true.

That was precisely how it went down as I rummaged through my kitchen around 11 AM this morning. The result of that little brainstorm was DELICIOUS! 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 than that this flavor combo came out fantastic.

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Mango Black Bean Couscous Salad

Roni Noone
Mango Black Bean Couscous Salad is full of flavor and takes minutes to prepare! Enjoy it as a hearty meal or fun side dish.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Any
Cuisine Any
Servings 4 servings
Calories 220 kcal

Ingredients
  

  • ½ cup 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 ⅓ of a cup chopped
  • 1 hot pepper like a jalapeno minced

Instructions
 

  • 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.
    ½ cup Whole Wheat Couscous, 1 cup of water
  • While waiting on the couscous get all your other ingredients ready.
  • Put everything in the bowl. Toss
    2 tsp olive oil, 1 can of black beans drained and rinsed, 1 ripe mango chopped into small cubed, Fresh Chives, Fresh Cilantro, 1 hot pepper
  • 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.

Notes

  • I use RiceSelect Organic Whole Wheat Couscous - click here to see it. 
  • I measured out four 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. I ate 2 cups and called it lunch.  
 

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 40gProtein: 8gFat: 3gFiber: 8gSugar: 9g
Keyword black bean, couscous, Mango, salad
Tried this recipe?Let us know how it was!
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