The Magic of Green Bean and Mango Salad
Green Bean and Mango Salad is a dish that holds a special place in my kitchen. Whenever I whip up this Green Bean and Mango Salad, it feels like a celebration of freshness and flavor. The crispness of green beans, paired with the juicy sweetness of mango, creates a delightful contrast that makes this salad stand out. Preparing it is a breeze—just a quick blanch of the beans and a few minutes to chop and mix, and you have a vibrant, healthy dish ready to go.
Blanching and Chopping
The first step in making Green Bean and Mango Salad is to blanch the green beans. I bring a pot of salted water to a boil and cook the beans for just 2-3 minutes, until they’re a bright, vibrant green. Transferring them to ice water stops the cooking process and keeps them crisp. While they cool, I prepare the other ingredients: slicing red bell pepper, peeling and slicing mango, and thinly slicing shallots. Each ingredient adds its own layer of flavor and texture to the mix.
Mixing It All Together
Combining these fresh ingredients in a large bowl, I add crumbled feta cheese for a creamy touch. Pouring over the onion poppyseed vinaigrette, I toss everything together until well-coated. The dressing not only adds a tangy sweetness but also ties all the flavors together, making each bite a burst of refreshing taste. The Green Bean and Mango Salad is then ready to be served immediately, making it perfect for a light lunch or as a refreshing side dish.
A Salad for Every Occasion
I love how this Green Bean and Mango Salad brings together simple, fresh ingredients to create something truly special. It’s a salad that’s not only easy to prepare but also a joy to eat. Whether it’s for a summer BBQ or a quick weekday meal, this salad never fails to impress with its vibrant colors and delicious flavors.
Table of Contents
Chef’s Notes- Green Bean and Mango Salad
- Blanching the Green Beans: To keep the green beans crisp and vibrant, blanch them for no more than 2-3 minutes. They should be bright green and tender-crisp. Overblanching will lead to a mushy texture.
- Cooling the Beans: Immediately transfer the beans to an ice-cold water bath after blanching. This stops the cooking process and helps retain the beans’ crispness and color.
- Preparing Ingredients: Make sure to slice the mango and red bell pepper thinly to ensure even distribution and a balanced bite. If the mango is too ripe, it might become too mushy, so semi-ripe is ideal.
- Cheese Options: While goat cheese adds a tangy flavor, feel free to substitute with feta or blue cheese for a different taste. Goat cheese offers a creamy texture that complements the crunchy green beans and juicy mango.
- Dressing Distribution: Toss the salad gently to evenly coat all ingredients with the vinaigrette. This helps to balance the flavors throughout the salad.
- Serving Suggestions: For a more substantial meal, consider pairing this salad with grilled chicken or fish. It also works well as a refreshing side for summer barbecues.
- Additional Crunch: If you enjoy extra texture, try adding toasted almonds or walnuts. They add a delightful crunch and nutty flavor that complements the salad.
Green Bean and Mango Salad
Dive into this vibrant Green Bean and Mango Salad! The crispiness of fresh green beans paired with the juicy sweetness of mango creates an irresistible combination. This salad is not only easy to prepare but also a delightful burst of flavors and textures. Perfect for a light lunch or a refreshing side dish, this recipe will surely become a favorite in your kitchen!
4
servings15
minutes3
minutes117
kcal5
minutes23
minutesKeep the screen of your device on
Ingredients
1 pound fresh green beans
1 large red bell pepper deseeded and thinly sliced
1 large semi-ripe mango peeled and thinly sliced
2 shallots or 1 small red onion shallots or red onion peeled and thinly sliced
1/4 cup crumbled goat cheese
1/4 cup onion poppyseed vinaigrette
- Alternative Ingredients:
Green Beans: Asparagus or snap peas
Red Bell Pepper: Yellow or orange bell pepper
Mango: Pineapple or peaches
Shallots: Green onions or chives
Feta Cheese: Goat cheese or blue cheese
Directions
- Bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until they turn bright green. Drain the beans and immediately transfer them to a bowl filled with ice-cold water to halt the cooking process. Let them cool for about 5 minutes.
- While the beans are cooling, deseed and thinly slice the red bell pepper. Peel and thinly slice the mango and shallots. In a large salad bowl, combine the cooled green beans, sliced red bell pepper, mango slices, and shallots.
- Sprinkle the crumbled goat cheese over the salad mixture.
- Pour the onion poppyseed vinaigrette over the salad and toss everything together until well combined.
- Serve immediately as a refreshing side dish or light lunch.
Equipment
- chef’s knife
- cutting board
- large bowl
- colander
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 117kcal
- Carbohydrates: 18g
- Protein: 3g
- Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 150mg
- Potassium: 300mg
- Fiber: 4g
- Sugar: 10g
- Vitamin A: 20IU
- Vitamin C: 60mg
- Calcium: 8mg
- Iron: 6mg
FAQs- Green Bean and Mango Salad
Can I use frozen green beans for this salad?
Fresh green beans are recommended for the best texture and flavor. If you must use frozen, ensure they are thawed and thoroughly drained before blanching.
What can I use instead of onion poppyseed vinaigrette?
If you don’t have onion poppyseed vinaigrette, you can use a simple balsamic vinaigrette or a light citrus dressing as alternatives.
How can I make this salad vegan?
To make this salad vegan, omit the cheese or replace it with a vegan cheese alternative or nutritional yeast for a cheesy flavor without the dairy.
Can I prepare this salad in advance?
This salad is best served fresh. However, you can prepare the ingredients in advance and store them separately in the fridge. Combine and dress the salad just before serving to maintain the crunchiness of the green beans.
What are some other ingredient substitutions?
You can substitute asparagus or snap peas for green beans. Pineapple or peaches can replace mango, and green onions or chives can be used instead of shallots.
