Mango Black Bean Salad

5 from 3 votes

This Mango Black Bean Salad salad recipe is so colorful, delicious, made with mango, black beans, fresh sweet corn, tomato, fresh herb, olive oil, and lime dressing within 20 minutes

Course Salad

Cuisine Mexican

Keyword mango black bean salad

Diet Gluten-Free, Vegan

Method No-Cook

Prep Time 15

Total Time 15

Servings

Calories 332kcal

Author Bhavana Patil

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition