Black Bean Mango Salad

5 from 7 reviews

This Mango Black Bean Salad Recipe with corn, cilantro and lime is rich in protein and fiber. Easy dinner for a hot summer night dinner and a delight to entertain with! SO GOOD!

  • 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)
  • 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
  • Hot 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, and gently stir to combine. Serve cold.

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.


I used low sodium black beans, so adjust salt to taste if using regular.

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