Yellow Eye Steuben Bean Mango Salad

Heirloom Yellow Eye Steuben Beans pair beautifully with golden mango in this vegan gluten-free, fat-free Mexican recipe.  Packed with healthy protein, use it as a hearty filling for Charred Poblano Tacos, spoon over Red Quinoa Enchiladas, or simply build your own Fiesta Salad with lettuce and avocado.

EASY              Servings: 4   Ready In: 10 minutes

Yellow Eye Steuben Bean Mango Salad - Healthy, Oil-Free, Gluten-Free, Plant-Based, Vegan

Yellow Eye Steuben Bean Mango Salad - Healthy, Oil-Free, Gluten-Free, Plant-Based, Vegan


1 1/2 cups cooked Yellow Eye Steuben Beans (from 1/2 cup dry)
1 1/2 cup diced mango
2 tbsp. minced shallot
2 tbsp. chopped parsley
1/2 tsp. coriander
1/4 tsp. paprika
1/8 tsp. salt
1 tbsp. Rice vinegar
Dash of pepper

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Gather ingredients

To cook the beans (adds 75-90 minutes to the recipe): Cover the beans with a few inches of water and soak for at least 8 hours. The beans will triple in size after soaking. Drain and rinse the soaked beans. Place the soaked beans in a small pot and cover with a couple inches of water. Cover and simmer for 60-75 minutes, until the beans are tender. After about 60-75 minutes, the bean should be tender. Taste to check.  Immediately drain the cooked beans and rinse under cold water to stop the cooking. Let drain. 

To make the salad: Mince the shallot and chop the parsley. Combine the cooked beans with the mango, shallot, parsley, spices, and vinegar. Stir well to combine and taste to adjust seasoning. 

Enjoy slightly chilled or at room temperature. Also delicious as a filling for vegan tacos.

Chef's Tip: You can use any small heirloom bean you like. You'll need about 1/2 cup of dry beans to make 1 1/2 cups cooked. To skip the cooking, simply substitute 1 can of cooked beans. Just be sure to always drain and thoroughly rinse canned beans.

Yield:  3 1/2 cups

Step-by-Step Photos:

Nutrition Facts

Serving size: 1/4 of a recipe (about 3/4 - 1 cup).

Amount Per Serving
Calories 127.05
Calories From Fat (3%) 4.39
% Daily Value
Total Fat 0.53g <1%
Saturated Fat 0.12g <1%
Cholesterol 0mg 0%
Sodium 79.68mg 3%
Potassium 619.39mg 18%
Total Carbohydrates 27.23g 9%
Fiber 5.21g 21%
Sugar 9.39g
Protein 6.63g 13%
Calcium 26.19mg 3%
Iron 71.54mg 397%
Vitamin A 947.05IU 19%
Vitamin C 2.71mg 5%

Chef Katie Simmons will guide you on to choose a good mango, how to ripen it, and how to cut it. Plus she'll show you how to make Mango Cups for healthy, transportable, compostable, delicious snacking. Recipes and more at: