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–+ servings
mango and black bean salad in a round bowl.
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4.91 from 20 votes

Mango Black Bean Salad

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!
Prep Time10 minutes
Cook Time1 minute
Total Time11 minutes
Course: Salad
Cuisine: American
Diet: Vegetarian
Servings: 4
Author: Rena

Ingredients

  • 1 red bell pepper seeded and diced
  • ½ red onion finely diced
  • 1 jalapeno seeds and ribs removed, then minced
  • 15 ounces 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 prepared 1 red bell pepper, ½ red onion, 1 jalapeno, 15 ounces black beans, 2 large mangoes, 1 ½ cups corn kernels, and ¼ cup chopped cilantro leaves in a large bowl.
    Chopped veggies and mango are added to a round bowl.
  • In a small bowl, whisk together the 2 tablespoons olive oil, 1 tablespoon lime juice, salt and pepper to taste, ½ teaspoon ground cumin, and ½ teaspoon chili powder. (or you can add it right over the mango bowl)
    lime being squeezed over chopped mango and veggies in a bowl.
  • Pour the dressing over the vegetable mixture and stir gently until thoroughly combined. Serve.
    mango bean salad mixed in a bowl.

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

Calories: 178kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 122mg | Potassium: 306mg | Fiber: 3g | Sugar: 15g | Vitamin A: 2030IU | Vitamin C: 75.6mg | Calcium: 12mg | Iron: 0.8mg