Prep 15m Cook 10m Additional 5m Ready In 30m
Servings 4 servings Calories 342.1

This cold and crunchy green bean and mango salad is made with just a few ingredients but packs a punch when it comes to flavor. Its freshness from the beans and sweetness from the mangoes is a perfect combination. Enjoy the salad as a side with oven-roasted or honey-mustard chicken thighs.

Recipe Ingredients

  • 1 pound fresh green beans, trimmed
  • 1 large red bell pepper, thinly sliced
  • 1 large mango, thinly sliced
  • 2 medium shallots, thinly sliced
  • ¼ cup crumbled feta cheese
  • 1 small red onion, minced
  • ¼ cup white balsamic vinegar
  • 2 tablespoons white sugar
  • 1 tablespoon whole grain mustard
  • 1 tablespoon poppy seeds
  • ¼ cup extra-virgin olive oil
  • salt and freshly ground black pepper to taste

Cooking Directions

  1. 1 Bring a large pot of salted water to a boil. Add beans and boil until color changes to bright green, 2 to 3 minutes.
  2. 2 Drain beans completely and run under cold water or submerge in a bowl with ice-cold water to stop the cooking process. Once cooled, drain completely and set aside.
  3. 3 Combine bell pepper, mango, and shallots in a large salad bowl. Add green beans and feta cheese; toss to combine.
  4. 4 Combine onion, balsamic vinegar, sugar, mustard, and poppy seeds together in a bowl. Drizzle in olive oil while whisking rapidly until dressing is smooth. Season with salt and pepper.
  5. 5 Drizzle about 1/4 cup vinaigrette over the salad and mix to combine.

Nutrition Facts

  • Calories 342.1
  • Carbohydrate 40 g
  • Cholesterol 14 mg
  • Fat 18.9 g
  • Fiber 7.2 g
  • Protein 6.6 g
  • Saturated Fat 4.5 g
  • Sodium 253.4 mg
  • Sugar 25.8 g

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Chef's Notes

Use a semi-ripe mango that will hold its shape when sliced; Nutrition data for this recipe includes the full amount of dressing. The actual amount of dressing consumed will vary.
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