Description
Black Bean Mango Salad is a bright, colorful, and refreshing salad made with creamy black beans, juicy mango, crunchy bell pepper, sweet corn, avocado, and fresh cilantro. Tossed with a zesty lime dressing, it is an easy side dish, lunch, or light summer meal that is vibrant and full of fresh flavors.
Ingredients
For the Salad
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 large ripe mango, diced
- 1 cup corn kernels, cooked and cooled
- 1 red bell pepper, diced
- ½ small red onion, finely diced
- 1 avocado, diced
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, finely chopped, optional
For the Lime Dressing
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon honey or maple syrup
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the ingredients: Drain and rinse the black beans thoroughly. Dice the mango, red bell pepper, red onion, and avocado into bite-sized pieces, ensuring all ingredients are ready for mixing.
- Make the dressing: In a small bowl, whisk together fresh lime juice, olive oil, honey or maple syrup, ground cumin, chili powder, salt, and black pepper until well combined and smooth.
- Combine the salad: In a large bowl, add the black beans, diced mango, cooked and cooled corn kernels, diced red bell pepper, finely diced red onion, diced avocado, chopped fresh cilantro, and finely chopped jalapeño if using.
- Dress: Pour the prepared lime dressing over the salad ingredients. Gently toss everything together until the salad is evenly coated with the dressing.
- Chill: Allow the salad to rest in the refrigerator for 10 to 15 minutes so the flavors meld together and the salad is nicely chilled.
- Serve: Garnish with extra fresh cilantro and a squeeze of lime juice if desired. Serve as a refreshing side dish or light meal.
Notes
- Choose a ripe but firm mango so it holds its shape when tossed.
- For extra protein, add grilled chicken, shrimp, or quinoa.
- Add diced cucumber for extra crunch and freshness.
- Adjust the jalapeño and chili powder to your preferred spice level.
- For the best texture, add the avocado shortly before serving.
- Refrigerate leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish, Lunch
- Method: No-Cook
- Cuisine: Mexican, Southwestern
