by Olena

Mango Black Bean Salad

by Olena

5 from 8 reviews

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!

Black Bean Salad

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?! 🙂

black bean salad ingredients in a bowl

How to Make the Best 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. To chop mango, especially Ataulfo that have thin skin, I like to peel the fruit, cut around the pit and then dice.
  • 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.

how to chop mango for salad

Tips and Serving Black Bean Salad

  • 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.
  • 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.

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 Salad Recipes

black bean and corn salad with mango, tomatoes, bell pepper, cilantro and lime

Print

Mango Black Bean Salad

5 from 8 reviews

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!

  • Author: Olena of ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: No cook
  • Cuisine: Mexican
Scale

Ingredients

  • 2 medium or 3 Ataulfo mango, chopped
  • 1 large tomato, chopped
  • 1 large bell pepper, chopped
  • 1 cup corn, cooked or frozen (thawed)
  • 1519 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

  1. In a large bowl, add mango, tomato, bell pepper, corn, black beans, cilantro, onion, olive oil, lime juice, cumin, salt, hot pepper flakes.
  2. Gently stir to combine. If you have time, allow flavors to marry each other in the fridge for a few hours.
  3. 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.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

21 comments on “Mango Black Bean Salad

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  1. 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!

  2. 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.

  3. 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

  4. 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!

    1. 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.:)

      1. 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.

  5. 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!!!!

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