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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. It is a completely versatile dish and pairs well with main dishes or served as dip.
Another dip recipe I love is this Chili cheese dip. You may also like this Strawberry Salsa Dip.
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. I always have this with grilled chicken like this Honey Chipotle Grilled Chicken or this Cilantro Lime Grilled Salmon.
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 because it will be a huge hit.
Ingredients you will need
- Red bell pepper, seeded and diced: you may use orange
- Red onion, finely diced
- Jalapeno, seeds, and ribs removed, then minced
- Canned Black beans, drained and rinsed
- Mangoes, peeled and chopped
- Corn kernels: it can be frozen, freshly cooked, or canned.
- Chopped cilantro leaves
- Olive oil
- Lime juice
- Salt and pepper to taste
- Ground cumin
- Chili powder
How To Make This Mango Bean Salad
Step 1: In a bowl add all of the chopped veggies, beans, and chopped mangoes in a bowl.
Step 2: Add the seasonings over the chopped veggies. You may also mix the seasonings in a small bowl with olive oil and lime juice and pour over the salad.
Step 3: Add the olive oil and lime over the salad.
Step 4: Mix well to combine and serve.
What to serve with mango bean salad
- Blackened Salmon
- Grilled Honey Lemon Shrimp
- Grilled Lemon Chicken Skewers
- Grilled Cilantro Lime Chicken
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Pin ItFrequently Asked Questions
This mango and bean salad will store well in the fridge for up to 5 days.
Yes, you can use canned corn to make this salad. Just thaw the corn ahead before adding to the salad.
This mango bean salad doesn’t freeze well. It will be a bit soggy and mushy if you decide to freeze it once thawed. So if you want to freeze it anyways it will freeze for up to 3 months.
Recipes you may also like
- Skinny Lasagna Skillet
- Healthy Pasta Primavera Recipe
- Garlic Butter Hasselback Potatoes
- Roasted Smoked Sweet Potatoes
- Mexican Chicken Soup Recipe
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Mango Black Bean Salad
Ingredients
- 1 red bell pepper, seeded and diced
- ½ red onion, finely diced
- 1 jalapeno, seeds and ribs removed, then minced
- 15 oz black beans, one can. 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
Instructions
- 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.
Video
Notes
- Use fresh, frozen, or canned corn.
- You can add more heat to this mango bean salad by using more jalapenos or leaving the seeds on.
- Use ripe Mangoes.
- Store leftovers in the fridge in a sealed container for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Added this wonderful Mixture to Some Fish Tacos!!! Delicioso!!!!!
Nice! Thanks, Cleve. Glad you liked it.
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.
Thank you Karen
Can this be made the day before and still be fresh?
Yes, you can. I recommend not adding the dressing until you are ready to serve.
Refreshing!
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!
Thanks for the feedback
What can be substituted for corn. I don’t have any right now.
You can skip or any other crunchy veggie like celery or carrots
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.
Excellent recipe!
Thank you