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Mango Bean Salad-Day 4 of PCRM’s 21 Day Vegan Kickstart

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Mango Bean Salad-Day 4 of PCRM’s 21 Day Vegan Kickstart

Kickstart 2020 with today’s #LunchBreakLIVE, featuring PCRM’s enormously successful and popular 21-Day Vegan Kickstart!  Improve your health the scientifically proven whole-foods, plant-based way!  Today PCRM Food For Life instructor and #JaneUnChained contributor, Tracy Childs of Veg-Appeal and Plant Diego is joined by featured Chef for Day 4, Terry Hagio.  Terry is an online fitness and nutrition coach and vegan athlete.  Terry and Tracy made recipes from the very handy 21 Day kickstart APP.  They made Balsamic Zucchini Sandwiches and Mango Bean Salad.  Super easy and super delicious.



These are two incredible Chefs with so much knowledge and information to share with the world about living a healthy vegan lifestyle.  Let’s learn a little more about them.


Terry Hagio works as an IT implementation manager and often travels for work, but still manages to meet her fitness and nutrition goals.  She has finished four half Ironman distance triathlons, a full Ironman triathlon, and an Ultramarathon.  Her goal this year is to do the Santa Rosa Ironman and Berlin Marathon.  She does all of this fueled by her plant-based diet and has been vegan since 2011.  She credits the PCRM 21 Day Kickstart program for helping her and teaching her excellent tips and recipes.

Along with working full time, she manages TurboFitLife.  The goal of TurboFitLife is to help people live more productive, healthier lives by creating accountability, providing motivation, teaching new methods of productivity, and sharing fitness and nutrition advice (specifically vegan) helping everyone live their own version of a can’t stop won’t stop life.

Tracy Childs is the Founder and Director of Veg-Appeal which offers educational cooking classes, corporate wellness, individual cooking lessons, store tours, and personal health coaching.  Tracy is also the Founder and Director of PlantDiego, a local nonprofit organization inspired by the movie PlantPure Nation to educate and support people living a healthy, whole-food, plant-based lifestyle.

Tracy is a Certified Nutritional Consultant and holds a Certificate in Plant-based Nutrition from eCornell.  Tracy has taught nutrition and cooking for over a decade as a Food for Life Instructor, certified with Physician’s Committee for Responsible Medicine.  In addition, Tracy contributed over 100 recipes for the recently published book–handbook to Higher Health consciousness.


Now let’s get back to the DELICIOUS food that was made on DAY 4 of PCRM’s 21 Day Vegan Kickstart episode of #LunchBreakLIVE.


In this episode, the featured meal demonstrated was Balsamic Zucchini Sandwiches and Mango Bean Salad.  Super easy and super delicious.  Here are some fabulous photos of the food made.


All the simple ingredients needed for this fabulous meal.


The finished meal.


The mango bean salad.


See Also
vegan sausage pasta dish

Terry and Tracy posing with their delicious prepared mango bean salad.


Terry showing how happy she is with her mango bean salad.


Although only one recipe was featured on this episode of #LunchBreakLIVE, you can find all the recipes for day 4 of the PCRM Vegan Kickstart listed below.  And Scroll down for the detailed recipe for the mango bean salad.

Oatmeal and Berries Cereal recipe click HERE.

Edamame Asados recipe click HERE.

Balsamic Zucchini Sandwich recipe click HERE.



Mango Bean Salad

Course Lunch
Cuisine American
Servings 5 people


  • 1 1/2 cups mango fresh, cubed
  • 1 cup red bell pepper diced
  • 1 can black beans rinsed and drained (1 15-ounce can)
  • 1 can pinto beans rinsed and drained (1 15-ounce can)
  • 1/4 cup salsa or more if desired
  • 2 tbsp chives sliced
  • 2 1/2 tbsp lime juice fresh squeezed
  • 1 tsp maple syrup or agave
  • 1/2 tsp cumin ground
  • 1/8 tsp allspice ground
  • 1/2 tsp sea salt plus more to taste
  • 2 tbsp cilantro minced


  • In a large bowl, combine all the ingredients and stir to combine
  • Taste, and if you'd like more heat and zip from the salsa, add a little more, up to another 1/4 cup.
  • Serve, or refrigerate (covered) for several hours until ready to serve.
Mango Note; If not serving right away, reserve the mango and add just before serving. This will preserve its freshness and flavor.
  • Salt Note: The amount of salt you use may depend on the brand of salsa. Start with 1/2 teaspoon, as it's always easy to add extra later.
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