This fresh, flavorful mango black bean salad is a crowd-pleasing addition to any summer gathering. Bursting with tropical sweetness from ripe, diced mangoes and a tangy lime dressing, this salad is a delicious meatless main or side.
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The star ingredient - black beans - offers a healthy dose of plant-based protein and fiber. Paired with colorful diced bell peppers, red onion, cilantro, and jalapeño, this salad has lots of tasty texture and Southwest flair. The simple olive oil and lime juice dressing allows the vibrant ingredients to shine.
Easy to make ahead of time, this salad only gets better as the flavors marry. It travels well to potlucks and parties and it makes a bright, nutritious weekday lunch. Customize it to your tastes by adding avocado, corn, or subbing in different types of beans.
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🛒Ingredients
- Black Beans: Black beans are the base of the salad, providing protein, fiber, creaminess, and substance.
- Mango: Mango adds a sweet, tropical flavor and color contrast to the other ingredients.
- Red Onion: Red onion adds bite, crispness, and mild onion flavor to balance out the other ingredients.
- Red Peppers: Red pepper adds the crunchy texture to this mango black bean salad. Plus, the bright color to livens up the salad.
- Lime Juice: Lime juice adds a bright acidity and citrus flavor to the simple salad dressing.
- Olive Oil: Olive oil binds the dressing ingredients together, and it adds some healthy fat/richness.
- Cumin: Cumin has that warm, earthy spiciness that enhances the Southwestern style of the dish.
- Cilantro: It wouldn't be a Southwestern style salad without the fresh flavor of cilantro.
- Optional - Jalapenos: Jalapenos are optional in this recipe, so if you like a spicy kick, please add them!
👨🍳How To Make Mango Black Bean Salad
- In a large bowl, combine the black beans, diced mangoes, red bell pepper, red onion, cilantro, and jalapeño (if using).
- In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and pepper. Adjust the seasoning to taste.
- Pour the dressing over the salad and gently toss to combine, ensuring that all ingredients are well coated.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a final toss and adjust the seasoning if needed.
💡Customizations
- Add avocado - The creaminess of ripe avocado complements the beans beautifully. Dice 1-2 avocados and gently fold in for richness.
- Smoked paprika dressing - For a flavor twist, sprinkle 1 teaspoon smoked paprika into the dressing for a sweet, smoky kick.
- Toasted pumpkin seeds - Toast 1⁄4 cup pumpkin seeds and sprinkle over the top for nice crunch.
- Use corn instead of bell pepper - Swap the red bell pepper for 1 cup cooked corn kernels to make it heartier.
- Top with vegan feta cheese - Sprinkle tangy, salty feta cheese over individual portions for even more texture and saltiness. Use about 1⁄4 cup crumbled.
❄️Storage Instructions
Store any leftovers in an airtight container in the refrigerator. I recommend eating the salad within 2-3 days. The texture and flavors may change over time, so it's ideal to enjoy it while it's fresh.
🙋Frequently Asked Questions
Yes, you can prepare the salad 1-2 days in advance and store it covered in the refrigerator until ready to serve. Give it a stir before serving to redistribute any liquid that has collected at the bottom. Keeping it chilled helps the flavors continue to meld.
Opt for mangoes that are ripe but still firm. Avoid overripe, extremely soft mangoes, which will turn mushy when diced. Good varieties to use include Ataulfo, Tommy Atkins, Kent, Honey, or Keitt.
Absolutely! You can swap different types of beans like chickpeas or kidney beans for the black beans. Substitute different peppers if you don't have red bell pepper on hand. Try adding corn, avocado, or vegan cheese for different flavors and textures. Get creative with additional spices like chili powder or cayenne too.
I wouldn't recommend freezing the Mango Black Bean Salad. Freezing can alter the texture of certain ingredients, especially those with high water content, like mangoes and bell peppers. When frozen and thawed, these ingredients can become mushy and lose their crispness.
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📖 Recipe
Mango Black Bean Salad
Ingredients
- 1 can 15 oz black beans, drained and rinsed
- 2 ripe mangoes peeled, pitted, and diced
- 1 red bell pepper diced
- ½ red onion finely chopped
- ¼ cup fresh cilantro chopped
- 1 jalapeño seeded and finely diced (optional for some heat)
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine the black beans, diced mangoes, red bell pepper, red onion, cilantro, and jalapeño (if using).
- In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and pepper. Adjust the seasoning to taste.
- Pour the dressing over the salad and gently toss to combine, ensuring that all ingredients are well coated.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a final toss and adjust the seasoning if needed.
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