Mango Black Bean Salad with corn, tomatoes, bell pepper and zesty lime comes together in 15 minutes. Fresh and healthy salad rich in protein and fiber. And everyone loves it!
I often make this salad for potlucks or summer dinner.
Black Bean Salad
This black bean salad is circa 2012 a.k.a third recipe ever posted on ifoodreal.com. I’m bringing life back into healthy salad recipes as hot summer days are perfect for making healthy salad for dinner.
Rich in protein, complex carbs, healthy fats and fiber this black bean salad with mango, cilantro and lime will keep you satisfied for hours. And it’s juicy! Don’t you wanna just dive in into this rainbow?! 🙂
Ingredients for Mango Black Bean Salad
This black bean salad is a giant version of black bean salsa, basically. 🙂
- The base of the salad are black beans. You can use low sodium canned black beans, soak dried ones and cook them on the stove or from dried in Instant Pot. I am obsessed with the last version as beans are perfectly cooked in 25 minutes.
- Choose medium softness mango to use within 1-2 days and hard ones for later. My favourite are Ataulfo (champagne) mangoes that are smaller and sweeter than “regular” Tommy Atkins mango.
- Red, yellow or orange bell pepper will work. Green is less sweet but will add a nice flavor and colour.
- I usually use frozen corn. To thaw, just run corn in a colander under warm water and drain. During summer months I like to make Instant Pot corn, cut kernels off of each ear of corn and add to the salad.
- I choose grape tomatoes because they make salad less watery. This is especially great if you are making black bean salad ahead. Chopped large Roma, heirloom or beefsteak tomatoes would be great.
- I like red onion for its texture and colour but green onion would work too.
- You can add one diced avocado. Just like with mango, use ripe but firm fruit. And remember it browns easily, so add before serving.
How to Make the Best Black Bean Salad
Detailed recipe card is located below.
- Prep black beans – Make sure to drain and rinse canned beans with cold water. You do not want the gooey liquid in a salad.
- Dice mango – To chop mango, especially Ataulfo that have thin skin, I like to peel the fruit, cut around the pit and then dice.
- Combine all ingredients – Add remaining veggies, oil, lime juice and seasoning right to the bowl. No need to whisk dressing separately.
How to Serve, Store and Make Ahead
Serve cold. Allow flavors to marry each other in the fridge for a few hours. If you can. But I understand if not…Who can resist not to dive in head first into this bowl of deliciousness?!
Serve salad with cilantro lime chicken, grilled salmon or add cooked quinoa to make it one complete meal. Or who am I kidding?! Pull out a bag of healthier tortilla chips and use it as salsa. Pair it with a glass of healthy margarita (ice, tequila, club soda, lime and salt) and you’ve got your own little Mexico.
To make ahead, refrigerate in a large bowl without olive oil, lime juice and salt covered for up to 24 hours. Then add omitted seasoning and stir before serving.
More Bean Salad Recipes
Mango Black Bean Salad
Mango Black Bean Salad with corn, tomatoes, bell pepper and zesty lime comes together in 15 minutes. Fresh and healthy salad rich in protein and fiber that everyone will absolutely love. It’s a win-win!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No cook
- Cuisine: Mexican
Ingredients
- 2 medium or 3 Ataulfo mango, chopped
- 1 large tomato, chopped
- 1 large bell pepper, chopped
- 1 cup corn, cooked or frozen (thawed)
- 15 – 19 oz can black beans, rinsed and drained
- 1/2 cup cilantro, finely chopped
- 2 tbsp red onion, minced
- 2 tbsp olive oil, extra virgin
- 1 lime, juice of
- 2 tsp cumin, ground
- 1/2 tsp salt
- red chili pepper flakes, to taste
Instructions
- In a large bowl, add mango, tomato, bell pepper, corn, black beans, cilantro, onion, olive oil, lime juice, cumin, salt, hot pepper flakes.
- Gently stir to combine. If you have time, allow flavors to marry each other in the fridge for a few hours.
- Serve cold with cilantro lime chicken, grilled salmon or add cooked quinoa to make it one complete meal.
Store: Refrigerate covered for up to 24 hours.
Make Ahead: Refrigerate without olive oil, lime juice and salt for up to 24 hours, and then add before serving.
Notes
- Make sure to drain and rinse canned beans with cold water. You do not want the gooey liquid in a salad.
- The “healthiest” canned beans are low sodium, organic and in BPA free cans.
- I used unsalted sodium black beans, so adjust salt to taste if using regular.
- Avoid buying very soft mango for salad as it will become a mush.
- My favourite are Ataulfo (champagne) mangoes that are smaller and sweeter than “regular” Tommy Atkins mango.
- You can add one diced avocado. Just like with mango, use ripe but firm fruit. And remember it browns easily, so add before serving.
- To thaw frozen corn, run it under warm water in a colander and then drain.
Did you make this recipe? Please give it a star rating in the comments.
I was hesitant to add the Mango – but wow! What a wonderful addition! I used fresh corn from the cob, green onions and some lemon balsamic vinegar (rather then lime juice) Soo good! Thank you!
★★★★★
You are welcome Jodie. Glad you tried it!
Love love love this – it’s my go to take to a gathering!
I leave out the cumin and red pepper flakes and add in a little jalapeño 👍
★★★★★
Love hearing this!
I love salads like this. I did make some subs because I didn’t have everything in the recipe. I only had one Ataulfo mango so I added a chopped peach and an apple to make up the difference. Also used 2 green onions since I didn’t have any red ones. Everyone loved this salad. My husband said it was great over his salmon!
★★★★★
Hi Sharon! I am so happy that this salad was enjoyed by your family! Over salmon would be a great way to serve it. Yum!
My whole family loved this salad. We will make this again. It is special. The flavors are bright.
★★★★★
Made my day hearing this! Thanks for sharing Sue!
So delicious! I love your spice combinations!
★★★★★
Thank you Jeanne!
Lovely 😊
★★★★★
Loved it, simple, colourful and very satisfying.
★★★★★
Great! Even my non-cilantro eating family members loved it as is.
★★★★★
So delicious and fresh tasting!
I made this salad with the Chili Lime Chicken for my birthday and it was absolutely delicious!
My husband was sceptical about the salad and he loved it.
Ate leftovers 2 day later (in fridge without marinade, and added avocado just before serving). The salad was even more tasty, sooo good 😋
Thank you Olena for another simple and delicious recipe!
★★★★★
Hi Marie! Thank you for sharing your positive feedback. And Happy belated Birthday 🙂
Excellent
Second time I have used this recipe first time served with shrimp
Second time with fish
I added one rather than two teaspoon cumin and half a teaspoon of chili powder gave a nice little kick
★★★★★
The mango and black bean salad was a hit with my family. Every one loved it. It was easy to make and not expensive at all. It will definitely be one of my regular salads in future. Thank you for a wonderful salad and for the nutritional information that goes with it.
You are very welcome Aubrey! Eating healthy doesn’t have to be expensive!
Hello Olena,
I haven’t tried this recipe yet but I just wanted you to know I have printed all of your recipes and have loved all of the ones I have tried. I am doing the Instant Pot Ribs tonight.
Thank You for sharing them, I am so glad I found your blog.
Lorna
Awe, Lorna! Your message has made my day. Please don’t be shy to leave comments, questions or reviews when you try any of my recipes. Have a great day!
Lovely fresh sald all the family enjoyed
★★★★★
Thanks for the wonderful review.
Simply delicious! Everyone who tried it asked for the recipe! Thank you!
★★★★★
First time making it, but it won’t be the last
★★★★★
My family love this recipe! We add some hot sauce as well as the chili flakes to give it extra zip. Easy, healthy and wonderfully tasty. Thanks!
★★★★★
Amazing salad!
★★★★★
This is wonderfully delicious! All the ingredients blend together in wonderful, refreshing way. Thank you so much for sharing! I’m going to use it as a salsa with tilapia next time.
★★★★★
So refreshing! A slice of summer in March.
★★★★★
This salad is sooo good and refreshing. Since I had a recent trip to Lebanon, I had Sumac and fresh mint on hand. I added a teaspoon of Sumac and a handful of finely chopped mint
We love this recipe so much! Thanks for sharing it. 🙂
I made these last week to bring to a class potluck. I made a taco bar and made pulled pork. Everyone LOVED this salad!! Even though this time of year the mangos were a bit hard and the avocado was a bit soft, it was so delicious. My whole class thanks you for this fabulous recipe! I love how quickly it came together, too. So great!
PS: Thank you for including the WW point value. I am a Lifetime member and lost 56 pounds on the program =) Love it!
Warms my heart, Ashley! This salad is affordable and easy to make in winter months. That’s one of the reasons I love it! Congratulations on your weight loss! I was recently debating if any of you care about WW Points value in my recipes and I got my answer today.:)
We’re going to try your recipe with Barbecued Carne Asada tonight. And we are always interested in WW points and it’s nice to know to share at the group WW meetings.
i love to know more on hw to make the mango and black bean salad
Made this for Hubby and me…… DELICIOUS!!!! We fought over the leftovers the next day. Will be making this again before summer is long gone. Yummmmmmy!!!!
Aaaaaaaah, LOL. Sometimes I wish Alex was dead too. Kidding…Glad you liked it!
I’m amazed at how low calorie this is! I better make it before summers gone.
I know! The best part is the ingredients are widely available all year round. 🙂
Yummy. Don’t have words to say. Thank you to share it.
★★★★★
You are very welcome, Dolly! So happy to hear you liked my simple black bean salad!