Mango Black Bean Salad with corn, tomatoes, bell pepper and zesty lime comes together in 15 minutes. Fresh and healthy salad rich in protein and fiber. And everyone loves it!

I often make this salad for potlucks or summer dinner.

Mango Black Bean Salad {Only 15 Minutes}

Black Bean Salad

This black bean salad is circa 2012 a.k.a third recipe ever posted on ifoodreal.com. I’m bringing life back into healthy salad recipes as hot summer days are perfect for making healthy salad for dinner.

Rich in protein, complex carbs, healthy fats and fiber this black bean salad with mango, cilantro and lime will keep you satisfied for hours. And it’s juicy! Don’t you wanna just dive in into this rainbow?! ?

Mango Black Bean Salad {Only 15 Minutes}

Ingredients for Mango Black Bean Salad

This black bean salad is a giant version of black bean salsa, basically. ?

  • The base of the salad are black beans. You can use low sodium canned black beans, soak dried ones and cook them on the stove or from dried in Instant Pot. I am obsessed with the last version as beans are perfectly cooked in 25 minutes.
  • Choose medium softness mango to use within 1-2 days and hard ones for later. My favourite are Ataulfo (champagne) mangoes that are smaller and sweeter than “regular” Tommy Atkins mango.
  • Red, yellow or orange bell pepper will work. Green is less sweet but will add a nice flavor and colour. Mango Black Bean Salad {Only 15 Minutes}
  • I usually use frozen corn. To thaw, just run corn in a colander under warm water and drain. During summer months I like to make Instant Pot corn, cut kernels off of each ear of corn and add to the salad.
  • I choose grape tomatoes because they make salad less watery. This is especially great if you are making black bean salad ahead. Chopped large Roma, heirloom or beefsteak tomatoes would be great.
  • I like red onion for its texture and colour but green onion would work too.
  • You can add one diced avocado. Just like with mango, use ripe but firm fruit. And remember it browns easily, so add before serving.

How to Make the Best Black Bean Salad

Detailed recipe card is located below.

  • Prep black beans – Make sure to drain and rinse canned beans with cold water. You do not want the gooey liquid in a salad.
  • Dice mango – To chop mango, especially Ataulfo that have thin skin, I like to peel the fruit, cut around the pit and then dice.
  • Combine all ingredients – Add remaining veggies, oil, lime juice and seasoning right to the bowl. No need to whisk dressing separately.

Mango Black Bean Salad {Only 15 Minutes}

Mango Black Bean Salad {Only 15 Minutes}

How to Serve, Store and Make Ahead

Serve cold. Allow flavors to marry each other in the fridge for a few hours. If you can. But I understand if not…Who can resist not to dive in head first into this bowl of deliciousness?!

Serve salad with cilantro lime chicken, grilled salmon or add cooked quinoa to make it one complete meal. Or who am I kidding?! Pull out a bag of healthier tortilla chips and use it as salsa. Pair it with a glass of healthy margarita (ice, tequila, club soda, lime and salt) and you’ve got your own little Mexico.

To make ahead, refrigerate in a large bowl without olive oil, lime juice and salt covered for up to 24 hours. Then add omitted seasoning and stir before serving.

Mango Black Bean Salad {Only 15 Minutes}

Ingredients

  • 2 medium or 3 Ataulfo mango, chopped
  • 1 large tomato, chopped
  • 1 large bell pepper, chopped
  • 1 cup corn, cooked or frozen (thawed)
  • 1519 oz can black beans, rinsed and drained
  • 1/2 cup cilantro, finely chopped
  • 2 tbsp red onion, minced
  • 2 tbsp olive oil, extra virgin
  • 1 lime, juice of
  • 2 tsp cumin, ground
  • 1/2 tsp salt
  • red chili pepper flakes, to taste

Instructions

  1. In a large bowl, add mango, tomato, bell pepper, corn, black beans, cilantro, onion, olive oil, lime juice, cumin, salt, hot pepper flakes.
  2. Gently stir to combine. If you have time, allow flavors to marry each other in the fridge for a few hours.
  3. Serve cold with cilantro lime chicken, grilled salmon or add cooked quinoa to make it one complete meal.

Store: Refrigerate covered for up to 24 hours.

Make Ahead: Refrigerate without olive oil, lime juice and salt for up to 24 hours, and then add before serving.

Notes

  • Make sure to drain and rinse canned beans with cold water. You do not want the gooey liquid in a salad.
  • The “healthiest” canned beans are low sodium, organic and in BPA free cans.
  • I used unsalted sodium black beans, so adjust salt to taste if using regular.
  • Avoid buying very soft mango for salad as it will become a mush.
  • My favourite are Ataulfo (champagne) mangoes that are smaller and sweeter than “regular” Tommy Atkins mango.
  • You can add one diced avocado. Just like with mango, use ripe but firm fruit. And remember it browns easily, so add before serving.
  • To thaw frozen corn, run it under warm water in a colander and then drain.

 Did you make this recipe? Please give it a star rating in the comments.

Source: ifoodreal.com

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