This vegan Mango Taco Salad recipe includes a delicious Creamy Sriracha Dressing. Both are easy to make, even on a busy weeknight. Ready in just minutes!
Mango Taco Salad
It's amazing how a few ingredients can combine to make something so delicious and nutritious. This Mango Taco Salad has everything you might want in a main course, especially on a hot day: sweet, spice, salt, crunch, color, oomph, and no cooking! The black beans provide filling protein and starch while mango shines as the star, bringing bright flavor, color, and texture. Mango creates a refreshing balance with the spicy Creamy Sriracha Dressing. And all of this is happening without any added oil or processed ingredients. Plus, it only takes a few minutes to make!
No cooking required.
If you have a can of black beans, there's no need to do any cooking for this recipe. A standard 15-oz can has a little less than two cups of beans, but this salad is still perfectly delicious with less. Alternatively, you can keep 28-oz cans on-hand or open a second can if you want to have more beans. Add as many (or as few) as you'd like.
Any bean is ok for this taco salad.
I love this salad with black beans, but if you prefer a different bean, or only have one type of bean on-hand and it's not black, go for it! I encourage you to experiment and see which bean you like the most with Mango Taco Salad.
Full of fiber.
This recipe (with the full amount of beans) includes about half of the recommended daily amount of fiber per serving - in one meal!
Mango makes it magnificent.
Again, the star of this salad. I do feel it is best not to skip this key ingredient! In fact, add as much as you'd like. The more the better!
Too much spice?
The Creamy Sriracha Dressing is a bit like buffalo sauce - spicy! I don't feel like it burns the mouth or anything, but some (like kids) may prefer not spicy. If that's the case, try not adding the sriracha and see how you like it. With a hummus base, it's easy to modify; the hummus with just the lime juice, onion powder, coriander, and a little water to thin it out would provide a tasty non-spicy option.
Bring on the color!
Whatever you have on-hand that resembles the ingredients in this recipe will work just fine. As you may have gathered by now, I encourage you to keep it easy for yourself and adapt the recipe to fit your needs. However, I also encourage you to look for as much color as possible when shopping. This salad is beautiful with both red and green lettuces, purple cabbage, red onion, and of course, if you have access, a few edible flowers.
This salad is fantastic with tortilla chips on the side with some guac and salsa, of course, but that's when I tend to go a bit crazy on tortilla chips. These days, I'm trying to tone it down a bit. So a trick I like to use is to take one handful and crumble them over the salad to generously add that crunch and flavor without blindly eating multiple handfuls in mere minutes. It works for me.
Mango Taco Salad with Creamy Sriracha Dressing
- 8 cups lettuce 4 handfuls will do, torn or chopped into bite-sized pieces
- ¼ red onion sliced and halved or quartered
- 1 mango sliced or chopped
- 1 cup cabbage chopped or thinly sliced, I prefer purple
- 2 cups black beans or one 15 oz can (contains slightly less)
Creamy Sriracha Dressing
- 1 cup hummus homemade or store-bought
- 3 tablespoons sriracha replace with extra hummus if avoiding spicy
- 2 tablespoons taco seasoning
- 3 tablespoons lime juice
- 2 teaspoons onion powder
- 1 teaspoon coriander
- tortilla chips
- edible flowers
- additional mango
- lime wedges
- hemp hearts and/or sunflower seeds
- Combine the salad ingredients in a large bowl or divide onto four plates.
- Stir all the dressing ingredients together in a small bowl until well combined. Pour over the salad(s) and either toss or leave on top to serve. Add toppings, if desired.
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