Here is a great meatless Monday (or any day!) meal. I just happened to make it on a Monday. I know that there is the meatless Monday trend right now. I am not rigid about never eating meat on Monday specifically, but I have no issue with skipping meat for a meal or two throughout the week. This just happened to work out. It was so lovely outside yesterday. I did not feel like dragging the boys to a grocery store. I wanted to just hang out outside as much as we could. Which is what we did!

This is a great summer flavored meal. I also have to give a special thanks to my cute sous chef. We were discussing what I should put in this recipe. I almost went with pineapple. He said “no let’s do mango, it’s my favorite!” Which is true. The child loves to eat mangoes. I went with his suggestion and the flavors were a yummy combo.

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Citrus Mango Black Bean Salad

  • 2 red bell peppers, chopped
  • 1 Tbsp olive oil
  • 1 tsp lime zest
  • 1 lime, juiced
  • 1/2 lemon, juiced
  • 1/2 orange, juiced
  • 1 tsp ground cumin
  • 1 cup frozen corn
  • 1/2 Tbsp Orange Blossom vinegar
  • pinch of sea salt
  • 1 can black beans, rinsed and drained
  • Several large handfuls of spinach, chopped
  • 1 generous cup of diced mango
  • 1/2 cup chopped green onion
  • Cilantro to taste
  • Whole wheat pitas

Saute the red peppers in the olive oil until they begin to get tender. Add the frozen corn, lime juice, lemon juice, orange juice, lime zest, cumin, vinegar, and sea salt. Continue to cook for another few minutes until the corn is also tender. Add the black beans, mix well, heat through. Add the spinach and let it begin to wilt. Turn off heat and add the green onion and cilantro, mix well. Let it stand for a couple minutes. Add the mango and mix. Scoop onto mini whole wheat pitas.