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Protein and fiber-rich Mango Black Bean Salad Recipe that’s very tasty and easy to make. Have it as a side dish, over any protein or as a snack. Completely versatile dish.

mango black bean salad

Mango Black Bean Salad Recipe

First of all, move over traditional salad, it’s time to create magic in the kitchen with this Mango Black Bean Salad. This recipe is easy to make and delicious with anything you pair it with. We always have this with grilled chicken or Salmon. A couple of my kids have this just as is as a salad. So either way, you decide to have this you can’t go wrong.

I love making a huge batch of this Mango Black Bean Salad Recipe because I save some in the fridge to have later or the next day as a quick snack. They are great for those who are into meal prepping. Oh did I forget to mention how yummy this is with some grilled or sautéed Shrimp?

mango salad recipe

Also, What’s not to love about the ingredients in this oh-so-delicious salad? This recipe makes a great side dish at home or when you’re headed to a potluck. Surprise and delight your guests with this amazing Mango Black Bean Salad. Make sure you make plenty of it though, your family and guests will be requesting more ASAP! Black beans are making a comeback and they’re the guests of honor in this salad.

How long is bean salad good for?

When stored in an airtight container, this bean salad recipe will be good for about 3-5 days in the fridge without any issues.

Can you freeze Mango Black Bean Salad?

Bean salads can be frozen for up to 3 months. The key is how you store them to prevent freezer burns. Make sure you place them in an airtight container before you place in the freezer. When you are ready to eat it again just remove it the night before and let it thaw in the fridge.

black bean salad recipe

Ingredients for this Mango Salad Recipe:

So, here is what you will need to make this Vegan Bean Salad Recipe: Red bell pepper, Red onion, Jalapeno, Black beans, Mangoes, Corn kernels, Cilantro leaves, Olive oil, Lime juice, Salt and pepper to taste, Ground cumin, and Chili powder

Furthermore, I have a few other recipes that you might want to check out if you have a moment:

mango black bean salad

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4.91 from 20 votes

Mango Black Bean Salad

By: Rena
Servings: 4
Prep: 10 minutes
Cook: 1 minute
Total: 11 minutes
A colorful salad full of juicy mango, fresh veggies, and black beans. Serve over protein, as a side dish, or as a dip with chips!


  • 1 red bell pepper, seeded and diced
  • ½ of a red onion, finely diced
  • 1 jalapeno, seeds and ribs removed, then minced
  • 1 can of black beans, drained and rinsed
  • 2 large mangoes, peeled and chopped
  • 1 ½ cups corn kernels
  • ¼ cup chopped cilantro leaves
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • salt and pepper to taste
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder


  • Place the bell pepper, onion, jalapeno, black beans, mango, corn, and cilantro in a large bowl.
  • In a small bowl whisk together the olive oil, lime juice, salt and pepper, cumin and chili powder.
  • Pour the dressing over the vegetable mixture and stir gently until thoroughly combined. Serve.



Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.


Calories: 178kcalCarbohydrates: 27gProtein: 2gFat: 8gSaturated Fat: 1gSodium: 122mgPotassium: 306mgFiber: 3gSugar: 15gVitamin A: 2030IUVitamin C: 75.6mgCalcium: 12mgIron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: American
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

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Recipe Rating


  1. 5 stars
    This is my go to recipe on hot days , but I could eat everyday love love this recipe.
    I use frozen mango as well as frozen corn. I zest the lime before squeezing juice. If I have jalapeño I add or I just add pepper flakes. When I’m feeling energetic I cube avocado in the salad making it a little creamier.
    Thanks so much for putting this together for us.

  2. 5 stars
    I have occasionally made regular black bean and corn salsa with diced tomatoes for about 10 years now. But, upon trying this variation, I might not ever go back to the plain and traditional recipe I have always used. This is definitely a recipe I would consider a “keeper”! Thank you!

  3. 5 stars
    This was delicious!! Finally found a colorful salad without tomatoes. I made this to as a side for smoked pork butt. I will definitely be making this again but this time I will be sure to have tortilla chips on hand.