Cold Green Bean Salad with Mango and Red Peppers

This cold and crunchy green bean and mango salad is made with just a few ingredients but packs a punch when it comes to flavor. Its freshness from the beans and sweetness from the mangoes is a perfect combination. Enjoy the salad as a side with oven-roasted or honey-mustard chicken thighs.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 342 Calories

Ingredients

• 2 tablespoons white sugar
• 1 tablespoon poppy seeds
• salt and freshly ground black pepper to taste
• ¼ cup crumbled feta cheese
• 1 large red bell pepper, thinly sliced
• 1 pound fresh green beans, trimmed
• ¼ cup extra-virgin olive oil
• 1 small red onion, minced
• ¼ cup white balsamic vinegar
• 1 tablespoon whole grain mustard
• 2 medium shallots, thinly sliced
• 1 large mango, thinly sliced

Recipe Instructions

Step 1

Bring a large pot of salted water to a boil. Add beans and boil until color changes to bright green, 2 to 3 minutes.

Step 2

Drain beans completely and run under cold water or submerge in a bowl with ice-cold water to stop the cooking process. Once cooled, drain completely and set aside.

Step 3

Combine bell pepper, mango, and shallots in a large salad bowl. Add green beans and feta cheese; toss to combine.

Step 4

Combine onion, balsamic vinegar, sugar, mustard, and poppy seeds together in a bowl. Drizzle in olive oil while whisking rapidly until dressing is smooth. Season with salt and pepper.

Step 5

Drizzle about 1/4 cup vinaigrette over the salad and mix to combine.