Mango Black Bean Salad
on Apr 30, 2024, Updated Aug 01, 2024
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This delicious mango black bean salad recipe with zesty lime dressing takes just 10 minutes to make with a few simple ingredients.
This recipe is perfect for warm summer days, parties or a quick side dish for any occasion.
Introduction
This easy recipe combines the sweetness of juicy mangoes with hearty black beans, crunchy bell peppers and a sweet and tangy lime dressing for the perfect balance of flavours and textures.
It’s ideal for a light lunch, satisfying side dish, quick and healthy snack or even addition to a balanced breakfast. Whip this simple salad up to enjoy on sunny days, bringing along to a picnic or as a topping for your next taco night.
If you love the flavours of this salad, this Edamame Mango Salad and Black Bean Corn Salad are both delicious and easy to make as well.
Why You’ll Love this Recipe
- Vegan.
- Gluten-free.
- Delicious zesty flavour.
- 10-minute easy recipe.
- 13 g fiber per serving.
- 10 g protein per serving.
- Easy to customize.
- Works as a salad or salsa/dip with tortilla chips.
- Nutritious.
- Can be made in advance.
Ingredient Notes
- Oil: Extra virgin olive oil is recommended. You could omit this if you want the recipe to be oil-free but I do prefer the dressing with just a little oil.
- Lime: You’ll need 1-2 limes depending on how juicy they are. You’ll also need them to make lime zest.
- Maple Syrup: I found it really needed just a touch a maple syrup to balance the lime juice. You can substitute agave syrup or honey.
- Mango: I used two Atufulo mangoes but you could use one large mango.
- Black Beans: Use a 15 oz up to 19 oz can of black beans, drained and rinsed before using. I used a 19 oz can of beans. Chickpeas or red kidney beans would also work well here.
- Red Pepper: Substitute any other colour of bell pepper if needed.
- Jalapeno: I remove all the seeds otherwise it’s too spicy but you can leave a few seeds in if you like for extra spice.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Additions & Variations
- Extra or Alternative Veggies (Choose 1 or up to 1 cup total): Corn kernels, diced cucumber, shredded napa cabbage, cherry tomatoes, yellow bell pepper, green bell pepper.
- Omit red pepper flakes if you’re sensitive to spice.
- Add up to 1 cup cooked quinoa for a quinoa black bean salad.
- Add up to 2 cups cooked small pasta shape like macaroni or bows to make a pasta salad.
Step-by-Step Photos
Step 1: Add the oil, lime juice, lime zest, maple syrup, garlic, salt, cumin, chili flakes and salt to a large bowl. Season with black pepper and whisk together.
Step 2: Add the remaining ingredients and toss to combine. Season with more salt and pepper, if needed.
If you have time to chill the salad in the fridge for 30 minutes this allows the flavours to meld together but if not, that’s ok – it’s still yummy served right away! Top with diced avocado when you serve, if you like.
FAQs
Fresh mangoes are ideal for the best flavor and texture. However, you can use frozen mangoes in a pinch, just thaw them completely and drain off any excess liquid before using.
Absolutely! Kidney beans, pinto beans, or even chickpeas would all be delicious alternatives to black beans.
Add cooked quinoa or brown rice for a more substantial salad.
Yes. It’s recommended to make it at least 30 minutes before serving so the flavours have time to meld together but you can also make it the day before and store in the fridge until serving.
This salad can be made in advance and stored in the fridge in an airtight container for up to 3 days (it can be safely enjoyed for 4-5 days but is best within 2-3 days for freshness). If you’re adding avocado be sure to leave that off until serving.
Chef’s Tips
- When make the lime zest, be sure to scrape only the outermost green parts of the lime, avoiding the bitter white pith underneath.
- Take care to dice the fresh ingredients nice and small so you get more flavour in every bite.
- Avoid using overripe mangoes or they’ll be mushy in the salad. Just ripe or slightly under ripe are best for a firm texture. The dressing does have a bit of sweetener to balance the mango if it’s a little tart.
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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Spicy Mango Black Bean Salad
Ingredients
- 1 tbsp olive oil, 15 g
- 3-4 tbsp fresh lime juice, or about the juice from 2 limes
- 1 tbsp lime zest, avoid the white pith
- 2 cloves garlic, crushed or grated
- 1 tsp maple syrup, 5 mL
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes
- 1/4 tsp salt, plus more to taste
- black pepper, to taste
- 2 ripe Ataulfo mangoes, peeled and diced
- 1 15-19 oz can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1/2 a red onion, diced
- 1 jalapeño, deseeded and minced
- 1/2 cup lightly packed fresh cilantro, finely chopped
- avocado, optional for serving
Instructions
- Add the olive oil, lime juice, lime zest, garlic, maple syrup, cumin, chili flakes and salt to a large bowl. Season with black pepper. Whisk to combine.
- Add the rest of the ingredients to the bowl and toss gently to coat everything in the dressing. Taste and season with more salt and pepper, if needed.
- If you have time, chill for 30-60 minutes to allow flavours to meld together. Gently stir again and serve topped with diced avocado, if desired.
I’ve made this twice now. Deliscious!
Thank you, Sheila! I’m glad you enjoy it 🙂
Delicious. So easy. Will definitely be making this all summer!