this mango and black bean salad is doing a lot

Right so it's been properly warm this week and I cannot face cooking anything that involves turning the hob on for more than five minutes. This salad has become my default lunch basically every other day and I'm not sorry about it. It's mango, black beans, cucumber, red onion, cherry tomatoes, and fresh coriander. That's the base. Then I do a dressing with lime juice, a tiny bit of maple syrup, chilli flakes, and a pinch of haldi — just enough to make it feel like mine, you know? Sometimes I throw in a handful of rocket if I have it. The mango has to be ripe though, like properly ripe, otherwise the whole thing just tastes a bit sad and under-seasoned. Black beans are doing the protein heavy lifting here which I appreciate because honestly some salads leave me hungry again in an hour and what is the point. These don't. I've been adding a scoop of the vegan whey into a mango-lime smoothie on the side when I'm coming off a longer yoga session and that combo genuinely keeps me going until dinner, but the salad alone is already quite filling to be fair. Chai sat next to me while I ate this and stared at the mango with full intent. She did not get any mango. I did feel bad for about four seconds.