Name: Black Bean, Mango + Rice Noodle Salad
Cook time: 15 min
Total time: 15 min
Yield: 3-4
Ingredients: 100g peanuts; ½ large cucumber; 200g flat rice noodles (roughly 3 nests); 2 tsp sesame oil; ½ large ripe mango, de-stoned, peeled and roughly chopped (roughly 250g); 10g fresh mint, roughly chopped; 15g fresh coriander, roughly chopped; 1 jar Queen Black Beans, drained + rinsed; 1 small red chilli, finely sliced; 50g edamame beans (optional); Chilli oil, to serve; Crispy onions, to serve (optional); 1 heaped tbsp white or brown miso; 2 tbsp light soy sauce; 1 tbsp sesame oil; 1 tsp honey; The juice of 1 lime, plus extra wedges to serve; 200g prawns with chilli sauce

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

bean-recipe-black-bean-mango-rice-noodle-salad-boldbeanco

Ve V D G

Rated 5.0 stars by 1 users

Black Bean, Mango + Rice Noodle Salad

A cold noodle salad really hits the spot for something FRESH + ZINGY, but also something with a lot of substance that’s gonna leave you satisfied. With a fresh dish like this, it's key to get quality ingredients - so make sure you can get the ripest mango you can find. Throw in some extra veggies such as sugar snap peas or grated carrot, if you have those to hand.

Serve with some juicy chilli prawns, if that's more your style!

Feeds: 3-4

Takes: 15 minutes

Ingredients

100g peanuts
½ large cucumber
200g flat rice noodles (roughly 3 nests)
2 tsp sesame oil
½ large ripe mango, de-stoned, peeled and roughly chopped (roughly 250g)
10g fresh mint, roughly chopped
15g fresh coriander, roughly chopped
1 jar Queen Black Beans, drained + rinsed
1 small red chilli, finely sliced
50g edamame beans (optional)
Chilli oil, to serve
Crispy onions, to serve (optional)

Dressing

1 heaped tbsp white or brown miso
2 tbsp light soy sauce
1 tbsp sesame oil
1 tsp honey
The juice of 1 lime, plus extra wedges to serve

Optional Serving Suggestions

200g prawns with chilli sauce

Made with:
Queen Black Beans

These Queen black beans have a flavour that’s rich, earthy and slightly nutty - a quality which holds up against punchy Asian sauces and zing from chillies.

Directions

step 1
Toast the peanuts in a dry pan for a couple of minutes until golden. Set aside.
step 2
Using a rolling pin or flat blade of a knife, smack the cucumber until it splits, then slice into rough chunks. Let them sit whilst you finish the prep.
step 3
Boil the kettle, then pour this water over the noodles in a heatproof bowl. Let them soak for 3 minutes, then drain them in a colander and toss them with a little sesame oil to prevent them sticking together
step 4
Add all of the dressing ingredients to a small bowl and mix well to combine.
step 5
Add the noodles, cucumber, mango, chilli, beans, edamame (if using) half of the peanuts and most of the herbs (leaving some for garnish) to a large bowl and pour over the dressing. Toss well to combine.
step 6
Plate up the noodles, top with extra peanuts, herbs, a drizzle of crispy chilli oil and crispy onions. Serve with chilli prawns for that something extra, if you fancy.

Made with:
Queen Black Beans

These Queen black beans have a flavour that’s rich, earthy and slightly nutty - a quality which holds up against punchy Asian sauces and zing from chillies.

Beautiful Queen Black Beans

These Queen black beans have a flavour that’s rich, earthy and slightly nutty - a quality which holds up against punchy Asian sauces and zing from chillies. Try them in a Mexican-inspired shakshuka or braised in miso butter, loaded with kimchi and stir-fried veg.

cook with queen black beans