Cooking Green Goodness: Spicy Green Bean and Mango Salad

Here’s a fun fact, technically, these little green beans tucked inside their edible green pods are neither a fruit nor a vegetable. Beans are classified as legumes, a type of plant that produces edible fruits and seeds. Snow peas, string beans, soybeans, sugar snap peas, green peas, and peanuts, are all types of legumes. However they’re labeled, legumes are a healthy, low-fat way to add protein and fiber to your diet and are popular additions to vegetarian dishes for that very reason.
Not Your Typical Mango Salad
Although the term “green beans” is a very commonplace and familiar way to refer to this remarkable leguminous vegetable, green beans are actually known by a wide variety of names. Green beans are described as having a crisp texture and a mildly sweet, grassy flavour. They are one of any number of beans that are eaten fresh, such as string bean and the wax or yellow bean (obviously not green at all). All can be eaten raw, briefly cooked – so that they remain crunchy – or cooked to complete tenderness. You can leave beans whole, simply snapping off the stem end, or cut them to any length you like.
Best cooking methods  You name it-steaming, simmering, stir-frying, sautéing, roasting, braising.
When is it done?  Your choice: Crisp-tender and still crunchy, or cooked to melting tenderness.
Now In Season
Sold year round, beans are at their peak in flavour and nutrition in summer through fall, when they’re most likely to be local. Although beans appear to keep well, meaning they don’t shrivel or rot very quickly, they lose their best flavour almost as fast as tomatoes. Buy beans that snap rather than fold when you bend them in half, and avoid any with browning or other obvious signs of spoilage. Store, loosely wrapped in plastic, in the vegetable bin, and use as soon as possible, preferably within a day. If possible, purchase green beans at a store or farmer’s market that sells them loose so that you can sort through them to choose the beans of best quality. Green beans are in season June through to November in Ontario.

Spicy Green Bean and Mango Salad (Vegan)

  • Servings: 4 - 6
  • Difficulty: super easy
  • Print

A farmers market win tossed with a sweet taste of the tropics!


  • 3 cups (450g) green beans
  • 2 ripe mangos, sliced
  • 1 cup (150g) cherry or grape tomatoes, halved
  • 3 stalks green onion, sliced
  • 1/4 cup peanuts, crushed
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons lime juice, freshly squeezed
  • 1 tablespoon tamari
  • 1 teaspoon brown sugar (optional)
  • 1 chili pepper, minced (optional)


Bring a pan of water to a boil. Add the green beans and cook for up to 2 minutes, until bright green and tender crisp. Drain, then plunge them into a bowl of iced water to halt the cooking process. Drain again. Trim the ends and slice the beans in half length wise. Place them in a large bowl and set aside.

Peel the mangos and slice into long, thin strips. Add this to the green beans along with the tomatoes, green onion and peanuts.

Whisk together the olive oil, lime juice, tamari, sugar, and chili to make a dressing. Pour over the salad, toss and serve.


This salad can be made and dressed ahead of time and left to chill and marinate in the fridge for up to 3 hours.

Add an extra layer of flavour with crispy fried shallots. Peel and thinly slice the shallots. Dredge them in flour. Fry for 5 minutes, or until golden brown.

See more: Food, Views, and Veggies!

30 thoughts on “Cooking Green Goodness: Spicy Green Bean and Mango Salad

  1. Yep, your page is great. I am new to the blogging world and between you and a few other cooking blogs that I’ve come across, my kitchen is about to go on a serious adventure. haha What a blessing this community is turning into. Thank you for sharing!!

    Liked by 1 person

    • Thanks Kelly! Yes, my experience within the blogging community has been rewarding. There’s a lot of good content and not just within the scope of food – there’s so much good food! (: I’ve met some wonderful folks that are just so inspiring and motivating, and for that I am thankful. Your adventure begins!

      Liked by 1 person

  2. !
    I throw to accept that blogging, learning more about solid food and the organization of solid food, getting into victuals studies, makes me motion a circumpostures of things and disjointed me for a chip – as to the focussing/posture I want to consume in this forum.

    Liked by 1 person

  3. Yummy yummy yummy! 🙂 We LOVE green beans here in Greece. One of the most popular homemade dishes is fasolakia ladera, which is green beans, stewed with grated tomatoes, potato chunks, fresh parsley and EVOO. Usually you add a lot of oil and let it stew until a thick sauce remains, about 45 minutes to 1 hour. They’re super tender and served with fresh ground pepper, crusty bread to soak up the sauce and feta on the side. Perfect for meatless Mondays, right?
    Your recipe is a totally different approach, and one we LOVED so much! Mangoes and beans? Wow what an interesting combo!
    Thanx so much for the amazing recipe and for spreading GOOD, REAL FOOD awareness sweetie! xoxoxo

    Liked by 2 people

    • Did you say “feta?” Who knew it could be enjoyed with a green bean dish – “fasolakia ladera” sounds delicious! I agree it’s a perfect dish for Meatless Monday.
      I have to admit that blogging, learning more about food and the system of food, getting into nutrition studies, makes me question a lot of things and confused me for a bit – as to the direction/stance I want to take in this forum. There was the question of, so what exactly should we eat? What I’ve concluded is that the need and want to have a happy and healthy relationship with food is universal. There are no hard and fast rules. I’m an advocate for making vegetables, fruits, protein-rich foods, and natural ingredients a part of everyday meals. It’s good to know that spreading that awareness is appreciated.
      Thank you both so much for stopping by, providing a yummy quick recipe, and for sharing your thoughts. xoxo

      Liked by 1 person

  4. I love green beans too, and you’re right, they do seem to taste even better when purchased during the summer months. Your recipe/images look delicious and can be prepared while salivating. I typically grab a handful or two from a store that carries only the freshest vegetables of many sorts, and as you’ve suggested prepare them within a couple a days, because I wouldn’t want to see them turn mushy. Thanks for sharing!!!

    Liked by 1 person

    • Thank you Sparky Jen for reading the post and for commenting. YAASSS to green beans! I dipped so many of them in that spicy chili dressing – it made for good snacking. 👌
      Thanks again for stopping by.

      Liked by 1 person

      • You are very welcome. As soon as I can, I’m going to grab a bigger handful of green beans. That way I’ll be sure to get me some spicy 🌶 dressing and dip to my hearts content. I’m so inspired!!!

        Liked by 1 person

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