This Mango Black Bean Salad salad recipe is colorful, delicious, made with mango, black beans, fresh sweet corn, tomato, fresh herb, olive oil, and lime dressing within 20 minutes. Perfect for summer picnics and barbecue parties!
It goes without saying that salads are great for your overall health. One might look for other ingredients as well to make their salads delicious and nutritious. Some smart choices can make your salads taste better and may increase the nutritive value at the same time. Adding some healthy and delicious ingredients can make you crave more.
Having said that, here we bring you a recipe for a salad made with mango and protein-rich black beans.
Rich in nutrients, black beans offer several health advantages. They are excellent providers of fiber, protein, and antioxidants. Consuming black beans can improve heart health, aid in weight control, and impair digestion. Mangoes, on the other hand, have a lot of vitamins, minerals, and antioxidants. They can support healthy skin and strengthen your immunity. Thus, including this salad in your diet is highly recommended.
Ingredients for Mango Black Bean Salad Recipe
This mango bean salad recipe requires only a few simple ingredients.
- Mango: I have used medium soft ripe Ataulfo mango, which is smaller and sweeter than regular mangoes.
- Beans: use canned or freshly cooked beans. I have used canned black beans; you can also cook black beans at home. I cook black beans in an Instant Pot Pressure cooker. Set the pot to “BEAN/CHILI” Mode and set the timer to 35 minutes OR (20 minutes for beans soaked overnight in water) and natural pressure release.
- Sweet corn: You can use corn cut from the boiled corn on the cob. I use Instant Pot to boil corn on the cob. You may also use frozen (thawed) or canned corn as well.
- Vegetables: I have used red bell pepper, Roma tomato, red onions, and jalapenos diced.
- Cilantro: I have used freshly chopped cilantro.
- Dressing: I have prepared homemade dressing by using extra virgin olive oil, fresh lime juice, and seasonings like ground cumin, salt, pepper, and red chili flakes.
How to Make Mango Black Bean Salad
Add extra-virgin olive oil, lime juice, ground cumin, salt, pepper, and red chili flakes in a small mixing bowl. Whisk well for a few seconds.
Add the mango, black beans, sweet corn, red bell pepper, tomatoes, onions, and chopped cilantro to a large mixing bowl. Pour the dressing over the salad. Toss well!
Mango black bean salad recipe is ready. Serve at room temperature or chilled.
What to Serve with Mango Bean Salad?
Serve Healthy Mango Black Bean Salad with tortilla, pita chips, or enjoy it as a main dish.
Tips & Notes
- Use medium soft, ripe mangoes, or the salad will be mushy.
- Use organic and low-sodium canned black beans. Also, make sure to drain and rinse the canned beans.
- You can add one ripened avocado that is diced. Just add the avocado before serving, as they can brown easily.
- You can refrigerate in an airtight container for up to 24 hours.
Variations
- Use fresh lime juice to get the best flavors for the salad dressing.
- You can also add cooked quinoa to this salad and make the main dish.
- Feel free to add vegetables of your choice to make them more healthy.
More Mango Recipes
More Salad Recipes
- Quinoa Black Bean Salad
- Chickpea Salad with Yogurt dressing
- Boiled Peanut Salad
- Macaroni Salad
- Avocado Cucumber Tomato Salad
- Chickpea Cucumber Salad
Mango Black Bean Salad
Equipment
Ingredients
- 2 medium Ataulfo mango chopped (about 1.5 cups)
- 15 oz black beans rinsed and drained (about 1.5 cups)
- 1 cup cooked sweet corn (or frozen, thawed)
- 1 large red bell pepper chopped
- 1 large tomato deseeded and chopped
- 2 tablespoon red onion finely chopped
- ½ jalapeno seeds and ribs removed, then minced
- ¼ cup cilantro finely chopped
Salad Dressing
- 2 tablespoons extra virgin olive oil
- 1 lime juiced
- 1 teaspoon ground cumin
- salt and pepper to taste
- ¼ teaspoon red chili flakes
Instructions
- In a small mixing bowl, add extra-virgin olive oil, lime juice, ground cumin, salt, pepper, and red chili flakes. Whisk well for few seconds.
- In a large mixing bowl, add the mango, black beans, sweet corn, red bell pepper, tomatoes, onions, and chopped cilantro. Pour the dressing over the salad. Toss everything well!
- Mango bean salad is ready. Serve at room temperature or chilled
Notes
Tips & Notes
- Use medium-soft ripe mangoes else salad will turn mushy.
- Use organic and low sodium canned black beans. Also, make sure to drain and rinse the canned beans
- You can add one ripened avocado that is diced. Just add the avocado before serving as they can brown easily.
- You can refrigerate in an airtight container for up to 24 hours.
Variations
- Use fresh lime juice to get the best flavors for the salad dressing.
- You can also add cooked quinoa to this salad and make the main dish.
- Feel free to add vegetables of your choice to make it more healthy.
Nutrition
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