I made this Mango Black Bean Salad last year, when I started this blog. But old pictures didn’t serve this salad its justice. So, I’m bringing back life to an “old” recipe as hot summer days are perfect for making this plant-based salad. Rich in protein, complex carbohydrates, healthy fats and fiber this Clean Mango Black Bean Salad will keep you satisfied for hours. Just like this Mexican Bean Salad Recipe, Creamy Mexican Kale Salad or Chickpea Avocado Salad.
And guess what, it’s so juicy I even skipped the olive oil. Just use freshly squeezed lime juice instead of a traditional dressing. Only 150 calories and 4 WW points+ per 1.5 cup serving.
Many of my recipes I create on-the-go as I start cooking and have 2-3 main ingredients on hand. Usually they turn out to be my family’s favourites although fiascos do happen.
When it comes to the kitchen I’m quite spontaneous. My kitchen is like a chemistry lab – I throw in different ingredients together and see what happens.
This Mango Black Bean Salad is one of those dishes. It is a mix between corn and black bean salad, mango salad and guacamole. Created out of the ingredients I had on hand on a hot summer day inspired by vacation days spent in the all-inclusive resorts in Mexico. Don’t you love those?! As much as I love cooking occasionally I get tired of it, run out of ideas and start dreaming about my next Mexican getaway.
Feel free to use fresh or frozen corn. Serve it with chicken, white fish or just on it’s own. Pair it with a glass of Skinnygirl Margarita and you’re in your own little Mexico.
Choose dark green+soft avocado if planning to use within 1-2 days and light green+hard if using later. Leave on a counter to ripen faster or in the fridge to last longer.
To cut and peel avocado:
1. Slice avocado in half.
2. Twist in different directions holding onto both halves.
3. Insert knife blade side in to the pit and pull the knife.
4. Scoop the avocado out of the shell with a tablespoon.
Pick mango medium soft to use within 1-2 days and hard one to use later. Avoid buying very soft mango for salad as it will be mushy.
How to cut mango watch the recipe video.
Note: The original recipe was a video recipe where I used 2 tbsp olive oil. I have removed the oil since then but you can still watch the video.Print
Mango Black Bean Salad
- 1 medium mango, chopped
- 1 medium avocado, chopped
- 2 tomatoes, chopped
- 1 large red bell pepper, chopped
- 12oz can corn, drained
- 15oz can black beans, rinsed and drained
- 1/4 cup red onion, finely diced (optional)
- 1/2 cup cilantro, finely chopped
- 1 lime, juice of
- Pinch of salt
- In a large bowl, add all ingredients and gently mix to combine. Serve cold.
Storing Instructions: Refrigerate covered for up to 24 hours.
Servings Per Recipe: 6
Amount Per Serving = 1.5 cups:
Total Fat: 5.4 g
Cholesterol: 0.0 mg
Sodium: 215.2 mg
Total Carbs: 21.4 g
Dietary Fiber: 6.5 g
Sugars: 4.8 g
Protein: 5.7 g
WW Points+: 4