Mango Black Bean Salad

Short Description
A vibrant, no-cook salad that marries the sweetness of ripe mango with earthy black beans, crisp vegetables and a bright lime-cilantro dressing. Ready in minutes, it works equally well as a light entrée, picnic side or hearty salsa for chips.

Why You’ll Love This Recipe

• Fresh and fast: ready in about 10 minutes of hands-on prep, with no stove or oven required.

• Nutrient-dense: black beans provide plant protein and fibre, while mango supplies vitamin C and provitamin A.

• Versatile serving options: enjoy as a standalone salad, spoon into lettuce cups or pair with grilled fish, chicken or tacos.

• Make-ahead friendly: flavours meld beautifully after a short chill, and leftovers keep well for packed lunches.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Black beans, rinsed and drained

• Fresh ripe mango, diced

• Red bell pepper, diced

• Red onion, finely chopped

• Fresh cilantro, chopped

• Jalapeño (optional, finely minced for heat)

• Lime juice (freshly squeezed)

• Extra-virgin olive oil

• Ground cumin and chilli powder

• Salt and freshly ground black pepper

• Optional garnish: diced avocado or crumbled queso fresco

directions

1. Combine produce: In a large mixing bowl, gently toss the black beans, mango, bell pepper, red onion, cilantro and jalapeño (if using).

2. Prepare dressing: Whisk together lime juice, olive oil, cumin, chilli powder, salt and pepper in a small jug.

3. Dress and toss: Pour the dressing over the salad and fold with a spatula until everything is evenly coated.

4. Taste and adjust: Check seasoning, adding extra lime juice or salt as needed.

5. Chill (optional): For best flavour, cover and refrigerate for 30 minutes before serving.

6. Serve: Spoon into a shallow serving dish and garnish with avocado or queso fresco just before serving.

Servings and timing

Yield: 4–6 side-dish servings (about 6 cups total)
Active prep time: ~10 minutes; no cooking required
Chill: 0–30 minutes (optional but recommended for melding flavours)

Variations

• Tropical flair: Add diced pineapple or papaya alongside the mango.

• Grain bowl upgrade: Stir in 1 cup cooked quinoa or bulgur to make a heartier lunch.

• Smoky note: Replace cumin with chipotle powder or add diced roasted poblano.

• Extra crunch: Fold in ½ cup toasted pumpkin seeds or crushed tortilla chips just before serving.

• Citrus twist: Substitute half the lime juice with orange juice for a sweeter dressing.

storage/reheating

Refrigerate the salad in an airtight container for up to 3 days; the flavours deepen but the mango remains pleasantly firm.
Tip: If adding avocado, mix it in immediately before serving to prevent browning.
This salad is enjoyed cold and does not require reheating.

FAQs

How ripe should the mango be?

Choose mangoes that yield slightly to gentle pressure—fully sweet yet still firm enough to dice neatly without collapsing.

Can I use canned or frozen mango?

Fresh is best for texture, but thawed frozen cubes work in a pinch; drain well and expect a softer bite.

Are other beans suitable?

Yes. Kidney beans, cannellini or chickpeas create interesting alternatives without altering preparation.

Does the recipe tolerate advance preparation?

Absolutely. Mix the base salad up to 24 hours ahead; add avocado or delicate garnishes at service time to maintain colour and texture.

What protein pairs well with this salad?

It complements grilled shrimp, chicken breast or seared salmon; the citrus dressing brightens richly flavoured meats.

Is the dish spicy?

Not inherently. Heat depends on whether jalapeño (or similar chilli) is included and how much membrane and seeds remain.

Can I omit cilantro?

Yes. Substitute parsley or fresh mint if preferred, or simply leave herbs out.

How do I keep the onion flavour mellow?

Rinse chopped onion under cold water or soak it in ice water for 10 minutes, then drain and pat dry before adding.

Will the beans stain the mango?

Light discolouration can occur after the first day; tossing immediately before serving minimises colour transfer.

Can leftovers be frozen?

Freezing is not recommended; the thawing process degrades fruit texture and produces excess liquid.

Conclusion

Mango Black Bean Salad is an effortless, nutrient-packed dish that delivers colour, flavour and versatility. With minimal preparation and ingredients readily available in most kitchens, it is ideal for summer gatherings, weekday lunches or any occasion requiring a refreshing, plant-forward offering. Enjoy the balance of sweet mango, creamy beans and zesty lime—proof that wholesome food can be dazzlingly simple.