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+ servings

Mango, Greens, and Beans Salad

Sweet mango, fresh greens with beans, and savory balsamic dressing.
Prep Time: 15 minutes
Course: Main Course, Salad
Cuisine: Vegan, Vegetarian, WFPB, Whole Food Plant Based
Keyword: Arugula, Beans, Mangos, Tatsoi
Servings: 1
Calories: 179kcal


  • 1 Mango Peeled, fruit cut from the seed and diced.
  • 1 Handful Tatsoi or Arugula Or greens of your choice, cleaned and dry.
  • 1/4 Cup Garbanzo Beans Prepared. I used garbanzo and cranberry beans.
  • 1 Tbsp Balsamic Vinegar No color or sugar added.
  • 1/4 tsp Mexican Oregano Dried
  • Pepper To taste.


  • Add the Mexican oregano to the balsamic vinegar to reconstitute the oregano. Set aside.
  • Lay the handful of Tatsoi or Arugula down. Top with garbanzo beans. Add the diced mango to the top.
  • Pour the balsamic vinegar with Mexican oregano on your salad. Add pepper to taste.


Calories: 179kcal | Carbohydrates: 44g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 187mg | Potassium: 507mg | Fiber: 5g | Sugar: 31g | Vitamin A: 4440IU | Vitamin C: 100mg | Calcium: 37mg | Iron: 1mg
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