Black Bean and Mango Salad Zesty Black Bean & Mango Salad with Lime and Cilantro Ingredients: 1 (15 oz) can black beans, drained and rinsed 1 large ripe mango, diced 1 red bell pepper, diced 1/4 cup red onion, finely chopped 1 small jalapeño, seeded and minced (optional) 1/4 cup chopped fresh cilantro Juice of 2 limes 1 tablespoon olive oil 1/2 teaspoon ground cumin Salt and black pepper to taste Directions: In a large bowl, combine the black beans, mango, red bell pepper, red onion, jalapeño, and cilantro. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and black pepper. Pour the dressing over the salad and toss gently to coat everything evenly. Cover and chill in the refrigerator for at least 20 minutes to let flavors meld. Serve cold as a side dish, dip with tortilla chips, or light main course. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 210 kcal | Servings: 4 servings #blackbeanmangosalad #vegansalad #plantbasedrecipes #mangosalad #healthymeals #freshsalads #easyrecipes #summersalads #glutenfreerecipes #limesalad #mexicaninspired #mangorecipes #beanbased #proteinpacked #quickrecipes #vegetarianrecipes #veganlunch #cleaneating #saladideas #flavorfulfood This Black Bean & Mango Salad is sweet, zesty, and totally refreshing! A perfect side or light lunch for sunny days.

Thai Peanut Noodle Salad Chilled Thai Peanut Noodle Salad with Crunchy Veggies & Fresh Herbs Ingredients: 8 oz rice noodles or spaghetti noodles 1 cup shredded red cabbage 1 red bell pepper, thinly sliced 1 large carrot, julienned 1/2 cucumber, seeded and sliced thin 3 green onions, chopped 1/4 cup fresh cilantro, chopped 1/4 cup roasted peanuts, roughly chopped 1 tablespoon sesame seeds (optional) For the Peanut Dressing: 1/3 cup creamy peanut butter 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon lime juice 1 tablespoon honey or maple syrup 1 teaspoon sesame oil 1 clove garlic, minced 1/2 teaspoon grated ginger 2–4 tablespoons warm water (to thin the dressing) Directions: Cook noodles according to package instructions. Drain and rinse under cold water. Set aside. In a small bowl, whisk together all the dressing ingredients. Add warm water 1 tablespoon at a time until smooth and pourable. In a large mixing bowl, combine cooked noodles, red cabbage, bell pepper, carrot, cucumber, and green onions. Pour the peanut dressing over the salad and toss well to combine. Garnish with cilantro, chopped peanuts, and sesame seeds if using. Chill in the fridge for 20–30 minutes before serving for best flavor. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 420 kcal | Servings: 4 servings #thaifood #noodlesalad #peanutnoodles #vegetarianrecipes #easyrecipes #healthymeals #asianinspired #quickdinner #mealprepideas #coldnoodles #freshandhealthy #ricenoodles #vegansalad #saladbowl #plantbasedrecipes #weeknightmeals #homemadeasian #spicyandnutty #cleaneating #lunchideas This Thai Peanut Noodle Salad is LOADED with flavor, crunch, and creamy goodness! A perfect meal-prep lunch or light dinner.