Bean Salad with Mango

5 from 2 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


For dressing:

  • 1 Mango, ripe
  • 3 small Onions, red ones
  • 1 medium sized Clove of garlic
  • 2 tbsp Red wine vinegar
  • 2 tbsp Orange juice
  • 1 tsp Chicken broth, grainy
  • 2 Pinches Black pepper from the mill
  • 1 pinch Nutmeg, freshly grated
  • 1 tsp Savory, fresh, frozen or dried
  • 1 pinch White sugar
  • 4 tbsp Extra virgin olive oil
  • Mung bean seedlings, fresh
  • Carrot threads
  • Dill, fresher
  • Flowers and leaves


  • Wash the runner beans and the mung bean seedlings. Cut the fresh runner beans at both ends, peel off the threads and cut into 4 cm pieces like frozen goods. Wash and peel the mango and fillet the stone. Cut the large fillets lengthways into 3 pieces. Leave the smaller ones.
  • Cap the small, red onions and the clove of garlic at both ends, peel and cut into very small pieces.
  • Mix the ingredients for the dressing, but do not homogenize (ala James Bond, stirred and not shaken).
  • Wash the mung beans and cut two pinches of threads from a washed and peeled carrot.
  • Boil the green bean pieces for 3 minutes in enough salted water, strain and rinse. Put in a bowl, add the dressing and mix everything well. Leave on for about 10 minutes. Then divide into the serving bowls, garnish and serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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