Black Bean Mango Salad Recipe: Easy, Healthy & Everyone Loves It!

Why You’ll Love This Recipe

– Fast & Fuss-Free – You only need about 20 minutes and a cutting board. No cooking required.
– Everyday Ingredients – All items are easy to find and budget-friendly.
– Naturally Healthy – It’s vegan, gluten-free, and loaded with fiber, vitamins, and antioxidants.
– Big on Flavor – Sweet mango balances the zing of lime, creamy black beans ground the mix, and jalapeño gives it a gentle kick. It hits sweet, sour, savory, and spicy—all in one bite.
– Versatile Dish – Serve it as a side, dip, lunch, or a topping for grilled proteins.
– Feel-Good Food – Mango and lime bring Vitamin C, black beans add plant protein and fiber, and colorful veggies contribute antioxidants. It tastes great and nourishes your body at the same time.

Unlike basic versions, this one nails the balance—no ingredient overwhelms the other. It’s fresh, bold, and satisfying with every bite.

Ingredients Needed

🥗 For the Salad Base

– 1 red bell pepper – diced small; look for firm, glossy skin for best crunch
– 1/2 small red onion – finely chopped for sharp flavor and color
– 1 jalapeño – seeds removed and minced; add more or less to control spice
– 15 oz can black beans – rinsed and drained; rich in fiber and protein
– 2 ripe mangoes – peeled and diced; should feel slightly soft with a sweet aroma
– 1 1/2 cups corn kernels – fresh if possible, or canned/frozen (thawed) for convenience
– 1/4 cup fresh cilantro leaves – chopped; adds a bright herbal finish

🍋 For the Lime Dressing

– 2 tablespoons olive oil – smooth, heart-healthy base for the vinaigrette
– 1 tablespoon fresh lime juice – adds a tart, citrusy punch
– 1/2 teaspoon ground cumin – warm, earthy spice that complements the beans
– 1/2 teaspoon chili powder – for a smoky, subtle heat
– Salt and black pepper – season to your taste

How to Make Black Bean Mango Salad

Prep all ingredients first

Dice the red bell pepper, red onion, jalapeño, and mango. Rinse and drain the black beans. If using frozen corn, let it thaw fully before mixing.

Combine the base in a large bowl

Add the black beans, diced mango, bell pepper, onion, jalapeño, corn, and chopped cilantro to a big mixing bowl. Gently toss to distribute everything evenly.

Make the dressing

In a small bowl or jar, whisk together olive oil, lime juice, cumin, chili powder, salt, and pepper until fully combined. You can also shake it in a sealed jar for ease.

Dress the salad

Pour the lime dressing over the mango-bean mixture. Toss gently with a large spoon or spatula to coat all the ingredients without mashing them.

Taste and adjust

Give it a quick taste—add a pinch more salt, a squeeze of lime, or extra chili powder if you like more zing or spice.

Let it chill (optional but recommended)

For best flavor, cover and refrigerate for 20–30 minutes. This lets the ingredients soak up the dressing.

Serve and enjoy

Serve cold or at room temperature. It’s ready to impress as a side, dip, or light meal.

Serving and Storage Tips

Serving Ideas:

– Pile it high in a bowl and serve with chips for a snack or appetizer.
– Add it on top of tacos, grilled chicken, or fish to brighten up your meal.
– Turn it into a quick lunch by tossing it with cooked rice or quinoa.
– Want extra flavor? A bit of crumbled cheese or sliced avocado works great.

Storage Advice:

– Keep the salad in a covered container in the fridge. It holds up well for about three days.
– To keep things crisp, store the dressing separately and mix just before eating.
– Hold off on adding soft ingredients like avocado until you’re ready to serve.
– This salad isn’t freezer-friendly—the texture changes too much after thawing.

🔥 Pro Tips for Perfection

– Chill Time Boosts Flavor: After mixing, let the salad sit in the fridge for at least 30 minutes. This helps the lime and spices soak in and makes the flavors pop.
– Prepping Ahead: You can dice the peppers, onion, and cilantro up to 2 days in advance. Store each separately. Wait to cut the mango and mix in the dressing until closer to serving to keep things fresh.
– Balance the Flavors: If the salad tastes too sweet, a pinch of salt or a splash of extra lime juice will level it out. Too tart? Stir in a touch of honey or a few extra mango pieces.
– Adjust the Heat: Jalapeños vary—taste yours before adding. Want it spicier? Keep the seeds or toss in a dash of chili flakes.
– Make it a Meal: Add quinoa or grilled tofu to turn this into a filling lunch. Or pair it with something hearty like this Honey Garlic Chicken.
– Try Another Salad: Love fresh, crunchy dishes? You’ll also enjoy this Caprese Pasta Salad or the classic Broccoli Salad—both are make-ahead friendly and perfect for summer meals.

Conclusion

This Black Bean Mango Salad brings fresh flavor, vibrant color, and feel-good ingredients all in one bowl. It’s quick to prep, easy to customize, and always a hit at the table. Whether you serve it as a side, snack, or light meal, it’s one of those recipes you’ll come back to again and again.

Tried it? Let us know how it turned out in the comments below! Don’t forget to rate the recipe and share your twist—did you add avocado, grilled corn, or a new spice?

👇 What’s your favorite variation? Drop it in the comments!