22 September 2010

No Meat Zone Recipes: Vegan Black Bean Mango Tango


Black Bean Mango Tango

Being in house-selling mode, I’m all about simple, inexpensive eating.

This recipe does the trick with flavorful protein, easy clean-up, and even a dash of nutrient-dense thyme, which contains iron, manganese, and calcium. It’s been used since ancient times for its culinary, aromatic, and medicinal properties.

Here you have it:
  • Olive oil
  • ¾ C onion, chopped
  • ¾ C green or red pepper, chopped
  • 1 C tomatoes, diced
  • 1 can of black beans, drained (reserve liquid)
  • ½ t thyme
  • 1 t garlic salt
  • 3 T apple cider vinegar
  • 1 mango, diced or sliced
  • lime
  • white rice

Heat oil in a large skillet, add onion and pepper, cook for a few minutes.

Add tomatoes, beans, spices, liquid, and vinegar. Cook for several more minutes.

Serve over rice with a squeeze of lime juice and mango.

Kristine Kieswer | Kristine's Facebook
Kristine is the author of Ankle-Biting Terrier, the animal-centric, baby-free, 30-something blog. In her spare moments she studies dance, reads, travels, and fosters dogs.

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Photo credit: Kristine


  1. I'm going to try this for dinner tonight. Why reserve the liquid from the beans though?

  2. This recipe looks so fresh and yummy!

  3. Adding mango to the salad is a great idea. I usually make it with tomatoes, onions, ginger, and lime juice, using this recipe: