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Mango Black Bean Salad

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A refreshing, protein-rich salad featuring sweet mango, hearty black beans, crisp veggies, and a zesty lime-cumin dressing — perfect as a side, dip, or light meal.

Ingredients

Scale
  • 1 red bell pepper, seeded and diced
  • ½ red onion, finely diced
  • 1 jalapeño, seeds and ribs removed, minced
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 2 large ripe mangoes, peeled and chopped
  • 1 ½ cups corn kernels (fresh, frozen, or canned)
  • ¼ cup fresh cilantro leaves, chopped
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp fresh lime juice (about 1 lime)
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • Salt and freshly ground black pepper, to taste

Instructions

  1. In a large bowl, combine the diced bell pepper, red onion, jalapeño, black beans, mango, corn, and cilantro.
  2. In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, salt, and pepper.
  3. Pour the dressing over the salad and toss gently until everything is evenly coated.
  4. Taste and adjust seasoning as needed. Serve immediately or chill for 30 minutes to let the flavors meld.

Notes

  • Use ripe but firm mangoes for the best texture.
  • Frozen or canned corn works when fresh is unavailable.
  • For extra heat, keep the jalapeño seeds or add a pinch of cayenne.
  • Leftovers keep well in an airtight container in the fridge for up to 5 days.

Nutrition

Keywords: mango black bean salad, summer salad, vegan salad, healthy side dish

Find it online: https://zesticook.com/mango-black-bean-salad/