Mango Black Bean Salad

mango black bean salad

5 from 18 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
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: No cook
  • Cuisine: Mexican


  • 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


  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.


  • 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.

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