Mango Kidney Bean Salad Recipe – Green Chilli & Honey Dressing

Last Updated on 6 months ago by Neha Deshmukh

Mango Kidney Bean Salad Recipe – Green Chilli & Honey Dressing

Introduction

Oh, summer salads! There’s just something about a vibrant, fresh salad that hits the spot when the weather heats up. I first made this Mango Kidney Bean Salad a few years ago when I was craving something light, flavorful, and a little bit different. It quickly became a family favorite, and I’ve been tweaking it ever since to get the flavors just right. It’s the perfect balance of sweet, spicy, and tangy – and it’s so easy to throw together! You’ll absolutely love how quickly this comes together for a bright lunch or a side dish.

Why You’ll Love This Recipe

This isn’t your average salad. The combination of sweet mango, hearty kidney beans, and a zesty green chilli-honey dressing is seriously addictive. It’s packed with flavor, incredibly refreshing, and takes only 15 minutes to prepare. Plus, it’s a fantastic way to get a good dose of protein and vitamins. It’s a real crowd-pleaser, trust me!

Ingredients

Here’s what you’ll need to make this delicious Mango Kidney Bean Salad:

• 0.5 tbsp lemon juice (approx. 15ml)
• 1 tbsp olive oil (approx. 15ml)
• 1 chopped green chilli
• 1 tsp coriander leaves, chopped
• 0.5 tbsp honey (approx. 7ml)
• 1 ripe mango, cubed
• 0.5 cup cooked kidney beans (approx. 120g)
• 1 sliced red bell pepper
• 2 shallots, thinly sliced
• 1 cucumber, diced
• Washed and torn lettuce

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your salad.

• Mango Selection & Ripeness: You want a mango that’s just ripe – slightly soft to the touch, but not mushy. Alphonso mangoes are amazing if you can find them, but any sweet, flavorful mango will work beautifully.
• The Role of Kidney Beans – Protein & Texture: Kidney beans add a lovely heartiness and a good dose of protein to the salad. Make sure they’re cooked through but still hold their shape.
• Green Chilli Varieties & Heat Levels: I like to use a Serrano chilli for a good kick, but you can adjust the type and amount of chilli depending on your spice preference. Jalapeños are milder, while bird’s eye chillies are hot!
• Olive Oil Choice – Extra Virgin vs. Regular: Extra virgin olive oil will give you the best flavor, but regular olive oil works just fine if that’s what you have on hand.
• Coriander Leaves – Freshness is Key: Fresh coriander leaves (cilantro) are a must! They add a bright, citrusy flavor that really complements the other ingredients. Don’t substitute with dried coriander.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, let’s make the dressing. In a bowl, whisk together the lemon juice, olive oil, chopped green chilli, coriander leaves, and honey until everything is nicely combined.
2. Now, add the cubed mango, cooked kidney beans, sliced red bell pepper, shallots, cucumber, and torn lettuce to the bowl.
3. Gently toss everything together until all the ingredients are evenly coated with that delicious dressing. Be careful not to overmix, or the mango might get mushy.
4. Finally, pop it in the fridge for about 10 minutes to let the flavors meld together. This step makes a huge difference!

Expert Tips

A few little tricks to make your salad even better:

• Achieving the Perfect Dressing Consistency: If the dressing is too thick, add a teaspoon of water at a time until it reaches your desired consistency.
• Preventing Mango from Browning: Mango can sometimes brown quickly. A squeeze of extra lemon juice over the cubed mango can help prevent this.
• Ensuring Even Coating of Ingredients: Toss gently but thoroughly. You want every piece to be kissed with that amazing dressing!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the honey with maple syrup or agave nectar.
• Spice Level Adjustment – Mild to Hot: Adjust the amount of green chilli to your liking. Remove the seeds for a milder flavor.
• Herbs – Substituting Coriander: If you’re not a fan of coriander, try using mint or parsley instead.
• Summer Salad with Other Fruits: Add other summer fruits like pineapple, peaches, or strawberries for an extra burst of sweetness. My friend loves adding a handful of blueberries!
• Festival Adaptation – Adding a Tangy Twist for Celebrations: During festivals, a sprinkle of chaat masala adds a lovely tangy kick.

Serving Suggestions

This salad is fantastic on its own as a light lunch. It also makes a wonderful side dish for grilled chicken, fish, or even a spicy curry. I often serve it with a side of warm roti or naan.

Storage Instructions

This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The mango might soften slightly, but it will still be delicious!

FAQs

Got questions? I’ve got answers!

• Can I make this salad ahead of time? You can prep the ingredients ahead of time (chop the veggies, cook the beans), but I recommend assembling the salad just before serving to prevent it from getting soggy.
• What if I don’t have shallots? Can I use red onion? Yes, you can definitely use red onion instead of shallots. Just soak the sliced red onion in cold water for 10 minutes to mellow out the flavor.
• Can I use canned mangoes? While fresh mango is best, canned mangoes can work in a pinch. Just make sure to drain them well.
• Is this salad suitable for a potluck? Absolutely! It’s a great dish to bring to a potluck. Just keep it chilled until serving.
• How can I adjust the sweetness of the dressing? Add more or less honey to adjust the sweetness to your liking.
• What other beans can I use in this salad? Black beans, chickpeas, or even cannellini beans would all be delicious substitutes for kidney beans.