Mango Black Bean Salad
This Mango Black Bean Salad Recipe combines mango, black beans, avocado and zesty lime for a fresh, crunchy salad! It is rich in protein and fiber and ready in 15 minutes!
Servings: 6 servings
Calories: 253kcal
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 Instant Pot quinoa to make it one complete meal.
Notes
- 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 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.
- 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 | Fiber: 6g | Sugar: 12g