Mango Black Bean Layered Salad (High Protein & Oil Free!)

mango black bean layered salad close up on a cutting board

Mango Black Bean Layered Salad (High Protein & Oil Free!)

Make this Mango Black Bean Salad and enjoy an easy, high protein meal prep salad that you can make once and enjoy all week. Layers of fresh vegetables, black beans, and a bright citrus vinaigrette. It’s healthy, refreshing, and ideal as a grab-and-go work lunch!

Course lunch, Main Course, Salad

Cuisine American

Keyword dairy free, gluten free, high protein, layered salad, meal prep friendly, oil free dressing

Prep Time 20

Total Time 20

Servings servings

Calories 486kcal

Author Jackie Akerberg

Equipment

jars with lids

Ingredients

Oil Free Citrus Vinaigrette Ingredients

¼ cup orange juice
2 tbsp sriracha
2 tbsp coconut aminos
1 tbsp rice vinegar
1½ tbsp maple syrup
½ tsp garlic powder
½ tsp ground ginger
½ lime juiced
¼ tsp sea salt

Mango Black Bean Salad Ingredients

1 avocado cubed
1 jalapeño seeded and finely chopped
1 cup mango cubed
14 oz canned black beans rinsed and drained
1 cup shelled edamame
3 Persian cucumbers finely chopped
2 cups frozen sweet corn thawed
½ cup cilantro leaves finely chopped
2 green onions finely chopped

Instructions

Add all of the ingredients for the dressing to a jar and whisk to combine - seasoning to taste to your liking. Divide between the salad jars.
Layer the ingredients in the jars in the order listed, starting with the avocado to keep it from browning. Cover with lids and store in the fridge.
When you're ready to enjoy, simply shake or flip over into a bowl!

Nutrition