Mango, Bean and Feta Salad

A bowl of mango, bean and feta salad surrounded by its ingredients

I have to go to Amsterdam once a month. Because of travel expenses I tend to arrive early and then need something to eat.

Food options near Amsterdam Central Station

The area surrounding the train station is a sort of tourist hellscape. Where no decent food can be found unless you’re really into subpar fried shit and Nutella waffles. You know, the type of fair that is pretty much overrunning every city the world over now.

An inside out carved mango with the ingredients for mango bean salad scattered over them

The first time I went this sent me into a panic attack, alleviated with some light meditation in a bathroom stall and(less so) 5 euro chicken nuggets. So the second time I had to venture into Amsterdam I decided to bring my own. And so this salad was born.

Mexico: The Cookbook

This recipe is inspired by a bean salad from Mexico: The Cookbook and the contents of my fridge. The original consists of a bean salad with baked mushrooms, grilled red pepper, fresh parsley and a balsamic dressing. But that’s not what was in the fridge.

Because this salad is a lot less work, since nothing has to be baked or grilled, this has turned out to be a refreshing keeper that travels well and holds its own as both a side and a main.

An inside out carved mango with the ingredients for mango bean salad scattered over them

Mango, Bean and Feta Salad

Dorothy Porker
The perfect salad for a sunny picknick, road trip or just for the fuck of it.
Prep Time 15 mins
Course Dinner, Lunch, Main course, Side dish
Cuisine Fusion, Mexican, Vegetarian
Servings 4


  • A knife, to cut the mango
  • A bowl or container, to mix the salad


  • 1 whole mango diced
  • 1/2 c - 60 gr chickpeas drained and thoroughly rinsed
  • 1/2 c - 60 gr kidney beans drained and thoroughly rinsed
  • 1/2 c - 60 gr butter beans drained and thoroughly rinsed
  • 1 bunch coriander roughly chopped
  • 2.5 oz - 75 gr feta cubed, skip or use vegan cheese to make it vegan
  • 1/4 c - 30 gr pickled jalapeños roughly chopped, more or less to taste
  • juice of 1 lime


  • Mix everything together.
  • Hey presto: salad!


This salad will keep for up to 3 days in a closed container in the fridge.
Keyword beans, caesar salad, mango, Mexican food, summer, travel food

Zoek je dit recept in het Nederlands? Ga dan naar voor mango, bonen en feta salade.

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