If you’re looking for a refreshing dish, try this Mango Black Bean Salad! It’s a delightful mix of flavors that brings the sunshine right to your table. With juicy mangoes, crunchy veggies, and hearty black beans, it makes for a satisfying treat.

This dish solves dinner time stress with quick prep, budget friendly ingredients, refreshing flavors, and a nutritious protein rich option that holds up in prep.

I often find myself in a bind when I’m short on time but still want something tasty. This salad is a lifesaver! It takes only about 10 minutes to whip up, so you can spend less time in the kitchen and more time enjoying your day.

What I love about this recipe is how versatile it is. You can tweak the spices based on your taste, add some jalapeños for heat, or even throw in extra veggies. Plus, it uses fresh ingredients, which means no mushy leftovers when sharing it with friends.

If you’re a fan of quick, easy, and delicious salads, you might also enjoy this Mango Chickpea Salad! It’s another great option for a light meal or side dish.

Why You Will Love This Recipe

Flavorful Duo: Sweet mango and savory black beans create a vibrant flavor combo that’s refreshing and satisfying, making every bite enjoyable.
Fresh Crunch: The addition of crunchy vegetables like red bell pepper and cucumber adds texture that keeps the salad interesting and lively.
Quick Prep: With just a few minutes to throw together, this salad’s a breeze to prepare, which is great when you’re short on time.
Easy Storage: Leftovers stay fresh in the fridge for up to five days, making it a convenient meal option for busy days ahead.

Refreshing Mango Black Bean Salad

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Author: Charlene
Prep Time: 10 minutes
Cool Time: 30 minutes
Cook Time: 1 minute
Total Time: 41 minutes
Yield: 4 servings 1x
Category: salad
Method: mixing
Cuisine: vegetarian
Diet: vegetarian

Description

A refreshing and vibrant black bean mango salad, perfect for a light meal or side dish.

Ingredients

Scale

1 red bell pepper (about 150g), seeded and diced
1/2 red onion (about 75g), finely diced
1 jalapeno (about 15g), seeds and ribs removed, then minced
15 ounces (425g) black beans, drained and rinsed
2 large mangoes (about 400g), peeled and chopped
1 1/2 cups (about 225g) corn kernels
1/4 cup (15g) chopped cilantro leaves
2 tablespoons (30ml) olive oil
1 tablespoon (15ml) lime juice
salt, to taste
pepper, to taste
1/21/2 teaspoon ground cumin
1/21/2 teaspoon chili powder

Cook Mode

Instructions

Mix Ingredients Together: Start by tossing the black beans, diced mango, diced bell pepper, and diced onion into a large bowl. You will notice the vibrant colors and sweet scents mixing in. This step sets the tone for a fresh, lively salad, so avoid overworking the ingredients to keep everything intact.
Whisk Dressing Smoothly: In a separate small bowl, whisk together lime juice, olive oil, and a pinch of salt until you have a smooth mixture that smells zesty, giving your salad that vibrant kick. Be careful not to skimp on the lime juice, as it brings out the fruit’s sweetness and balances everything out.
Toss Gently: Drizzle the dressing over the salad ingredients and gently toss to coat everything. You will hear the ingredients mixing softly—it’s like music! Just be cautious not to mash the mangoes; you want those chunks to shine with their juicy goodness.
Add Jalapenos Last: Now’s the time for those jalapenos! Sprinkle them in, adjusting the amount based on your heat preference. As you add them, the spice wafts up, giving a hint of what is to come. Make sure to taste a tiny piece before adding more, so it is not too spicy for your taste.
Chill Before Serving: Place your salad in the fridge for around 30 minutes to let the flavors mingle. You will know it is ready when you catch a whiff of the fresh and zesty aroma. Do not skip this step since chilling helps marry all those tastes beautifully.

Notes

Storage Tips: Store leftovers in the fridge in a sealed container for up to 5 days, but do not freeze as it can become soggy.
Expert Tips: Use ripe mangoes for better flavor. Adjust jalapeno quantity for desired heat level. Mix dressing in a small bowl for even distribution.
Reheating Instructions: Not applicable as this salad is served cold.
Serving Suggestions: Serve with grilled chicken for a complete meal. Pair with tortilla chips for a flavorful dip. Top with avocado slices for added creaminess.
Recipe Variations: Add diced avocado for creaminess. Incorporate other fruits like pineapple or kiwi. Mix in chopped bell peppers for extra crunch.
Ingredient Notes: For the best taste, choose perfectly ripe mangoes; they will add the sweetness essential for this salad. Other beans can be used instead of black beans, though black beans are preferred. Use fresh, frozen, or canned corn as needed.

Nutrition

Serving Size: 1 serving
Calories: 178
Sugar: 15g
Sodium: 122mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg

Find it online: https://bakeitwell.com/black-bean-mango-salad

Recipe Tips

If your salad ends up soggy after being stored, drying the ingredients well before mixing can make all the difference.
When adjusting the spice from jalapeños, consider adding extra mango or a dollop of sour cream to balance the heat.
If the flavors seem off, a little boost of salt or additional dressing can really perk things up without much effort.
For a more refreshing taste, use mangoes that are perfectly ripe; they’ll add the sweetness that’s essential to this salad.
When preparing for guests with varying heat preferences, adjust the jalapeño quantity to cater to different spice tolerances.

Serving Suggestions

Serve this black bean mango salad alongside grilled chicken for a complete meal. Pair it with tortilla chips for a flavorful dip.

This salad works well in meal prep or as a side dish for summer barbecues and picnics. It can also complement holiday gatherings with ease.

Add avocado slices on top for additional creaminess. A drizzle of lime juice before serving adds an extra touch of freshness.

Recipe variations

You can use canned chickpeas instead of black beans for a unique flavor and protein boost in your salad.
Add 1 teaspoon of smoked paprika or ½ teaspoon of garlic powder for an extra layer of flavor to your dish.
Either substitute the mangoes with diced peaches or use papaya for a different fruit twist in your black bean salad.
If you’re serving a larger group, scale up the recipe to use 30 ounces of black beans and 4 mangoes for a hearty portion.

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How to Store?

To keep your black bean mango salad fresh, follow these storage tips:

Refrigeration: Store salad in an airtight container in the fridge for up to 5 days. This prevents spoilage and maintains freshness.

Freezing: Do not freeze this salad as it can become soggy upon thawing. Enjoy it fresh instead.

Serving: For best flavor, serve immediately after preparation. Enjoy leftovers cold from the fridge for convenience.

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If you enjoyed this Black Bean Mango Salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!