Black Bean Mango Salad Recipe

Introduction

Bright, fresh, and packed with vibrant flavors, this Black Bean Mango Salad is a perfect balance of sweet and spicy. It’s a colorful, healthy dish that works wonderfully as a light lunch or a side for your favorite grilled dishes.

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 pepper)
• 2 tablespoons seeded and finely diced jalapeno (1 large jalapeno 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 (14 oz can, or 1½–2 cups cooked beans)
• 2 tablespoons fresh lime juice (from 1 large lime)
• ¼ teaspoon sea salt (or pink salt, or ⅛ teaspoon regular salt, adjust after tossing)
• ⅛ teaspoon freshly ground black pepper
• ⅛ teaspoon cayenne pepper (optional, skip for mild)
• ½ teaspoon agave syrup (or maple syrup, or honey for non-vegan option)
• 1 tablespoon extra virgin olive oil

Instructions

1. Step 1: Prepare and assemble the salad ingredients. Dice the mango, cucumber, red onion, red bell pepper, and jalapeno into small, even pieces. Slice the cherry tomatoes in half and thinly slice the cabbage. Finely chop the cilantro.
2. Step 2: In a large bowl, combine the diced mango, cucumber, red onion, red bell pepper, jalapeno, halved tomatoes, sliced cabbage, chopped cilantro, and black beans.
3. Step 3: Prepare the dressing by whisking together fresh lime juice, sea salt, black pepper, cayenne (if using), and agave syrup in a small bowl. Slowly drizzle in the olive oil while whisking to emulsify the dressing.
4. Step 4: Pour the dressing over the salad and toss gently until everything is well combined. Chill the salad until ready to serve for the best flavor.

Tips & Variations

• Use Napa cabbage for a milder texture or red cabbage for a more robust crunch and deeper color.
• Adjust the heat by adding more or less jalapeno or skipping the cayenne pepper altogether.
• For added protein, try topping the salad with grilled chicken or shrimp.
• Substitute black beans with chickpeas for a different flavor and texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to preserve the texture of the fresh ingredients. Re-toss before serving; chilling helps the flavors meld beautifully.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mango instead of fresh?

While fresh mango gives the best texture and flavor, frozen mango can work if thawed and drained well to avoid excess moisture in the salad.

Is this salad suitable for vegans?

Yes, the salad is naturally vegan if you use agave or maple syrup instead of honey in the dressing.

Black Bean Mango Salad Recipe

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★★★★★

4.5 from 138 reviews

This Black Bean Mango Salad is a vibrant, refreshing blend of sweet mango, crunchy vegetables, and protein-packed black beans, all tossed in a zesty lime dressing with a hint of heat from jalapeno and cayenne. Perfect as a light lunch or a colorful side dish, it’s easy to prepare and bursting with fresh flavors and textures.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Fusion
• Diet: Vegan

Ingredients

Scale 1x2x3x

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 red bell pepper)
• 2 tablespoons seeded and finely diced jalapeno (1 large jalapeno 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 (14 oz can, or 1½–2 cups cooked beans)

Dressing Ingredients

• 2 tablespoons fresh lime juice (about 1 large lime)
• ¼ teaspoon sea salt (or pink salt, or ⅛ teaspoon regular salt; adjust after tossing)
• ⅛ teaspoon freshly ground black pepper
• ⅛ teaspoon cayenne pepper (optional, skip for mild)
• ½ teaspoon agave syrup (or maple syrup, or honey for non-vegan)
• 1 tablespoon extra virgin olive oil

Instructions

1. Prepare & Assemble Salad Ingredients: Dice the mango, cucumber, red onion, red bell pepper, and jalapeno finely using a vegetable chopper or knife to get uniform pieces. Slice the cherry or grape tomatoes in half. Thinly slice the red cabbage and finely chop the cilantro leaves and light green stems. Add all these ingredients along with the rinsed and drained black beans to a large bowl.
2. Prepare Salad Dressing: In a small bowl, combine the fresh lime juice, sea salt, black pepper, cayenne (if using), and agave syrup. While whisking continuously, slowly pour in the extra virgin olive oil to emulsify the dressing, creating a rich and well-blended mixture.
3. Toss Salad with Dressing: Pour the freshly prepared dressing over the salad bowl. Toss gently but thoroughly to combine all ingredients evenly with the dressing. Chill the salad in the refrigerator until ready to serve to enhance the flavors.

Notes

• For a milder version, omit the cayenne pepper.
• This salad can be made a few hours ahead and refrigerated to allow flavors to meld.
• Use fresh, ripe mangoes for best sweetness and flavor.
• Adjust salt and lime juice to taste after tossing the salad.
• To make it non-vegan, substitute agave syrup with honey.

Keywords: black bean mango salad, vegan salad, fresh mango salad, healthy salad, no-cook salad, lime dressing salad, black beans, summer salad