The first time I made a Black Bean Mango Salad, it was purely out of curiosity. I had leftover black beans from taco night and a ripe mango sitting on the counter. With a few extra ingredients from my fridge, I tossed together a salad that quickly became a staple in my home. It was fresh, colorful, and had the perfect balance of sweet and savory flavors.
This Black Bean Mango Salad recipe is perfect for beginner cooks because it requires no cooking, only basic chopping, and mixing. It’s also packed with nutrients, making it a great option for a light meal, snack, or side dish. Whether you’re looking for a quick lunch or a dish to bring to a summer barbecue, this black bean mango salad is a must-try.
Why This Recipe is Special
- Simple and Quick: Ready in just 15 minutes with minimal prep work.
- Nutrient-Packed: Loaded with fiber, vitamins, and plant-based protein.
- Naturally Gluten-Free and Vegan: A healthy choice for various dietary needs.
- Customizable: Easy to adapt with additional ingredients like avocado, corn, or quinoa.
- Perfect for Meal Prep: Stays fresh for several days, making it great for make-ahead meals.
Ingredients and Their Roles
To make this refreshing salad, you will need the following ingredients:
Base Ingredients
- Mango: Adds natural sweetness and juiciness, making the salad refreshing. Opt for ripe but firm mangoes.
- Black Beans: Provides protein, fiber, and a creamy texture that balances the crisp vegetables. Use canned or cooked black beans.
- Cucumber: Contributes a fresh crunch and hydration to the salad. English or Persian cucumbers work best.
- Red Bell Pepper: Adds a mild sweetness and vibrant color. You can substitute with yellow or orange bell peppers.
- Red Onion: Brings a mild sharpness and crunch. If raw onions are too strong for you, soak them in cold water for a few minutes before adding them.
- Cherry Tomatoes: Bursts of tangy-sweet flavor complement the mango. Grape tomatoes work just as well.
- Cabbage: Provides additional crunch and nutrients. Red cabbage is ideal, but green or Napa cabbage works too.
- Jalapeño: Adds a slight kick of spice. Remove the seeds for a milder taste or omit it entirely.
- Cilantro: Gives the salad a fresh, herbaceous flavor. If you dislike cilantro, substitute with parsley or basil.
Dressing Ingredients
- Lime Juice: The acidity enhances all the flavors and keeps the ingredients fresh.
- Olive Oil: Helps blend the dressing and adds richness.
- Agave Syrup (or Honey): Balances the acidity with a touch of sweetness. Use maple syrup for a deeper flavor.
- Salt and Black Pepper: Essential for seasoning. Adjust to taste.
- Cayenne Pepper (Optional): For an extra hint of spice.
Step-by-Step Instructions
Step 1: Prep the Ingredients
Dice the mango, cucumber, red onion, bell pepper, and jalapeño into small, even pieces. Slice the cherry tomatoes in half and shred the cabbage thinly. Chop the cilantro finely. Place everything in a large mixing bowl along with the drained black beans.
Step 2: Make the Dressing
In a small bowl, whisk together lime juice, olive oil, agave syrup, salt, black pepper, and cayenne pepper (if using). Whisk vigorously until the dressing is well combined and slightly emulsified.
Step 3: Combine Everything
Pour the dressing over the salad ingredients and toss gently to ensure everything is evenly coated. Be careful not to mash the mangoes.
Step 4: Chill and Serve
Let the salad sit for 10-15 minutes in the refrigerator before serving. This allows the flavors to meld together beautifully.
Beginner Tips and Notes
- Use Ripe But Firm Mangoes: Overripe mangoes will make the salad mushy, while underripe ones will lack sweetness.
- Drain and Dry the Black Beans: Excess moisture can dilute the dressing. Pat them dry with a paper towel.
- Adjust the Spice Level: Keep or remove the jalapeño seeds to control the heat. You can also use a milder chili like poblano.
- Make It a Meal: Serve it with grilled chicken, shrimp, or quinoa for a more filling dish.
- Prep Ahead: Chop all the vegetables ahead of time and store them separately. Mix everything right before serving.
Serving Suggestions
- As a Side Dish: Perfect alongside grilled meats, tacos, or rice bowls.
- As a Main Meal: Add avocado, corn, and quinoa to make it more filling.
- With Chips: Use as a dip for tortilla chips or pita chips for a fun appetizer.
- In a Wrap: Fill a tortilla with this salad, adding protein like shredded chicken or tofu.
Storage Tips
- Refrigeration: Store in an airtight container for up to 4 days. The flavors will continue to develop, making it even more delicious over time.
- Avoid Freezing: The fresh ingredients will become watery and lose their crispness.
Conclusion
This black bean mango salad is one of the easiest and most flavorful dishes you can make. It’s beginner-friendly, vibrant, and packed with nutritious ingredients that keep you feeling satisfied. Give it a try, and let me know in the comments how you liked it. Did you make any fun customizations? I’d love to hear about your experience.
Now, grab your cutting board, and let’s get chopping!
FAQ About Black Bean Mango Salad
Can I make this salad ahead of time?
Yes, you can prepare the ingredients a few hours or even a day in advance. However, to keep it fresh, store the dressing separately and toss it with the salad 20-30 minutes before serving.
What can I use instead of mango?
If mango isn’t available, you can substitute it with diced peaches, pineapples, or even papaya for a similar sweet and tropical flavor.
Is this salad spicy?
The jalapeño adds a mild heat, but you can adjust the spice level by removing the seeds or omitting it altogether. If you like it spicier, add a pinch of cayenne pepper.
More Relevant Recipes
Print
Black Bean Mango Salad
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Black Bean Mango Salad is a refreshing, vibrant dish featuring sweet mangoes, creamy black beans, and crisp vegetables, all tossed in a zesty lime dressing. Ready in just 15 minutes, it’s a perfect side dish or light meal packed with flavor, texture, and nutrients.
Ingredients
Salad Ingredients
- 3 cups diced mango (about 2 large or 3 medium mangoes)
- 1 cup diced cucumber (½ English cucumber or 2 Persian cucumbers)
- ½ cup diced red onion (about ½ medium onion)
- ½ cup diced red bell pepper (about ½ bell pepper)
- 2 tablespoons finely diced, seeded jalapeño (1 large jalapeño or 2 serrano peppers)
- 1 cup cherry or grape tomatoes, halved
- 3 cups thinly sliced red cabbage (or Napa cabbage)
- ¼ cup chopped cilantro (leaves and light green stems)
- 1 can cooked black beans, rinsed and drained (one 14 oz can), or 1½-2 cups cooked beans
Lime Dressing Ingredients
- 2 tablespoons fresh lime juice (about 1 large lime)
- ¼ teaspoon sea salt or pink salt (adjust after tossing)
- ⅛ teaspoon black pepper, freshly ground
- ⅛ teaspoon cayenne pepper (optional)
- ½ teaspoon agave syrup or maple syrup (or honey for non-vegan version)
- 1 tablespoon extra virgin olive oil
Instructions
- Prepare the vegetables and mango: Dice the mango, cucumber, red onion, bell pepper, and jalapeño into small, even pieces. Slice the cherry tomatoes in half and shred the red cabbage into thin strips. Finely chop the cilantro and place everything into a large mixing bowl.
- Drain and prepare the black beans: If using canned black beans, drain and rinse them thoroughly under cold water. Pat them dry with a paper towel to prevent excess moisture from diluting the dressing. Add the beans to the bowl with the chopped vegetables.
- Make the dressing: In a small bowl, whisk together the fresh lime juice, salt, black pepper, cayenne (if using), and agave syrup. Slowly drizzle in the olive oil while whisking until the dressing is well emulsified.
- Combine everything: Pour the dressing over the salad ingredients and toss gently to coat everything evenly. Be careful not to mash the mango pieces while mixing.
- Chill and serve: Let the salad sit for at least 10-15 minutes before serving to allow the flavors to meld. Serve it as a side dish, a light meal, or a topping for tacos or grilled meats.
Notes
- For a creamier texture, add diced avocado right before serving.
- If making ahead, store the dressing separately and toss it in just before serving.
- Customize by adding cooked quinoa, corn, or even feta cheese for extra protein and flavor.
- Adjust the sweetness by using a slightly underripe mango if you prefer a firmer texture.
- Leftovers can be stored in the refrigerator for up to 4 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-cook
- Cuisine: American, Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 166
- Sugar: 16g
- Sodium: 369mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
