by Olena

Mango Black Bean Salad

Olena Osipov
5 from 19 votes

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.

Mango Black Bean Salad

Black Bean Salad

This black bean salad is circa 2012 a.k.a third recipe ever posted on ifoodrealcom.bigscoots-staging.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

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 chop mango for salad

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

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

mango black bean salad

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!
5 from 19 votes
Print Save Rate
Course: Salad
Cuisine: Mexican
Prep Time: 15 minutes
Servings: 6 servings
Calories: 253kcal
Author: Olena Osipov

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.

      Nutrition

      Serving: 1.5cup | Calories: 253kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 362mg | Potassium: 293mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1704IU | Vitamin C: 59mg | Calcium: 20mg | Iron: 1mg
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      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.

      42 comments on “Mango Black Bean Salad

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      1. 5 stars
        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!

      2. 5 stars
        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 ?

      3. 5 stars
        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!

      4. 5 stars
        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!

      5. 5 stars
        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

      6. 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.

      7. 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

      8. 5 stars
        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!

      9. 5 stars
        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.

      10. 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

      11. 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.

      12. 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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