Mango Black Bean Salad
Are you ready for a burst of sunshine in a bowl? I have the perfect recipe for you today. This amazing mango black bean salad is so fresh, colorful, and packed with flavor. It’s the kind of dish that just makes you happy.
I love making a big batch for backyard parties or just for a quick and healthy lunch during the week. It’s so simple to throw together, and everyone always asks for the recipe.
Why You’ll Love Mango Black Bean Salad
I promise this salad will be your new go-to. It’s a total crowd-pleaser! The sweet mango, hearty black beans, and crunchy veggies create the most wonderful mix of tastes and textures.
Plus, the zesty lime dressing ties everything together perfectly. It’s a walk in the park to make, which is a HUGE win on busy days. You just chop, mix, and you’re done. This salad is also super healthy and light.
If you’re a fan of bean salads, try my yummy Corn Black Bean Salad or my cozy Sweet Potato Black Bean Salad. They are both fantastic!
Ingredients You’ll Need
Here’s a quick list of the tasty stuff that goes into this mango black bean salad. Scroll down to the recipe card for the exact amounts!
- Mango: I use a ripe, juicy mango for that perfect sweet flavor.
- Tomatoes: You can use any kind, but I like Roma tomatoes.
- Bell pepper: A red bell pepper adds a nice crunch and color.
- Corn: Frozen corn works great; just make sure to thaw it.
- Canned black beans: Remember to rinse and drain them well before you use them.
- Red onion: A little bit of minced red onion gives a nice bite.
- Herbs and spices: Cilantro brings a fresh, herby flavor. Cumin adds warmth, and the pepper flakes give a little heat.
- Olive oil: I always go for extra virgin olive oil for dressings.
- Lime: Fresh lime juice makes the dressing pop with flavor.
How to Make Mango Black Bean Salad
This recipe is as easy as pie! Just follow these simple steps to make your salad.
Step 1: Prep Your Veggies and Mango
First things first, chop all your fresh ingredients. Dice two medium mangoes, one large tomato, and one large bell pepper into small, bite-sized pieces. Mince about 1/4 cup red onion and finely chop 1/4 cup cilantro.
Step 2: Combine the Salad Ingredients
Grab a big bowl. Add the chopped mango, tomato, bell pepper, onion, and cilantro. Now toss in one canned black bean—make sure they’re rinsed and drained first! Add one cup of corn (thawed if frozen). Gently stir everything so it’s all mixed up and colorful.
Step 3: Make the Lime Dressing
Now, let’s whisk up the dressing. In a small jar or bowl, combine 2 tablespoons olive oil, the juice of one lime, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and a pinch of pepper flakes. Whisk it all together until it’s well-mixed.
Step 4: Toss and Serve
Finally, pour the dressing over the salad. Gently toss everything together until the salad is evenly coated with that yummy dressing. You can serve it right away or let it chill for a bit. ENJOY!
Tips for the Best Mango Black Bean Salad
Here are a few little secrets to make your salad taste perfect every single time.
- Use ripe mangos. Make sure your mango is ripe but still firm for the best sweet flavor.
- Rinse your beans. Always rinse canned beans to wash away the extra salt and starchy liquid.
- Let it chill. Let the salad sit for about 30 minutes so the flavors can meld together.
- Fresh is best. Use fresh lime juice and cilantro for the most vibrant taste. It makes a world of difference!
- Chop it small. Cut all your ingredients into similar-sized pieces for easy eating.
Variations and Substitutions
Want to mix things up? Here are some fun ideas to make this salad your own.
- Add avocado. For a creamy twist, add one diced avocado right before serving. It’s like my Avocado Corn Salad!
- Try different beans. Feel free to swap the black beans for pinto beans or chickpeas.
- Spice it up. If you love heat, add some finely chopped jalapeño to the mix.
- Add some grains. Mix in some cooked quinoa or couscous to make the salad more filling.
- Swap the herbs. Not a fan of cilantro? You can use fresh parsley instead for a different flavor.
Make-Ahead and Storage Tips
I love making things ahead of time to make life easier! You can chop all the veggies and mango a day in advance. Just store them in separate airtight containers in the fridge. You can also mix the dressing ahead of time and keep it in a small jar. When you’re ready to serve, just toss everything together.
If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. The salad might get a little watery over time, but it will still taste delicious. It’s perfect for packing up for lunch the next day!
Recipe FAQs
Can I use frozen mango?
Yes, you definitely can! Just make sure to thaw the frozen mango completely and drain any extra liquid before adding it to the salad. Fresh is always best, but frozen works in a pinch.
What to serve with mango black bean salad?
This salad is so versatile! It’s great with grilled chicken or fish. I also love serving it with my Grilled Sweet Potatoes or some warm Homemade Cheesy Garlic Bread.
Is this salad spicy?
It has a very mild kick from the pepper flakes. If you don’t like any spice, you can leave them out. If you want it spicier, feel free to add more flakes or some fresh jalapeño.
Can I add cheese to this salad?
Of course! Some crumbled cotija cheese or feta cheese would be a wonderful and tasty addition. Add it right before you serve the salad for the best texture.
How long does this salad last in the fridge?
This salad will stay fresh in an airtight container in the fridge for about 3 days. The veggies might soften a little, but the flavors will still be great.
What other veggies can I add?
Feel free to get creative! Diced cucumber, jicama, or even some chopped celery would be great additions for extra crunch and freshness. The sky is the limit!
Is this recipe gluten-free?
Yes, it is! All the ingredients in this recipe are naturally gluten-free, making it a great option for everyone to enjoy.
Mango Black Bean Salad
Ingredients
- 2 medium mango (chopped)
- 1 large red bell pepper (chopped)
- 1 large tomato (chopped)
- 1 cup frozen corn (thawed)
- 1 (15-ounce) can black beans, rinsed and drained
- 1/4 cup cilantro (finely chopped)
- 1/4 cup red onion minced
- 2 tablespoons extra virgin olive oil
- 1 lime juiced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 pinch red pepper flakes
Instructions
- Prep your ingredients: Start by chopping your mango, tomato, and bell pepper into small, even pieces. Mince the red onion and chop the cilantro.
- Combine the salad: In a large mixing bowl, add the chopped mango, tomato, bell pepper, thawed corn, rinsed black beans, cilantro, and red onion.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, fresh lime juice, ground cumin, salt, and red pepper flakes until well combined.
- Toss and serve: Pour the dressing over the salad ingredients. Gently toss everything together until the salad is fully coated. Serve immediately or chill first.
Notes
- For the best flavor, let the salad sit in the fridge for 30 minutes before serving.
- If you’re making this ahead, wait to add the dressing until you’re ready to serve.
- Feel free to add a diced avocado for a creamy and delicious texture.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- Adjust the salt, lime juice, and pepper flakes to match your personal taste.
