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.

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.

Black Bean Mango Salad - Superb Recipe

Name: Black Bean Mango Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
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; 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

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

Scale

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

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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