Vegan Recipe: Green Bean and Mango Salad

Green Bean and Mango Salad

By Jessica Nadel who is the author of Greens 24/7 cookbook and writes the popular blog Cupcakes and Kale.

Whenever I go out for Thai food, I always order a mango salad—and I always wish it contained more greens than just a sprig or two of cilantro. This gluten-free salad fixes that with lots of green beans. Serves 6 | Ready In: 15 minutes


For salad:

3 cups green beans or Asian long beans
2 slightly underripe mangos
1 cup cherry or grape tomatoes, halved
¼ cup fresh cilantro
¼ cup peanuts, crushed

For dressing:

2 tablespoons fresh lime juice
1 tablespoon gluten-free tamari
½ teaspoon unrefined cane sugar
1 fresh Thai chili, minced (optional)

For recipe instructions please visit Forks Over Knives:

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