Name: Mango Black Bean Salad Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Tex-Mex
Ingredients: 30 ounces of black beans (2 cans), drained and rinsed; 2 mangos, peeled and cut into ½ inch wide pieces; 1 red bell pepper, rinsed, seeds removed and chopped; 3 green onions (white and green parts), sliced; ¼ teaspoon of red pepper flakes; ¼ cup of red wine vinegar; Zest and juice of 1 orange; Zest and juice of 1 lime

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Introduction

This Mango Black Bean Salad is a refreshing and colorful dish perfect for warm days or as a vibrant side. The sweetness of ripe mango balances beautifully with the savory black beans and tangy citrus flavors.

A close-up view of a black bowl filled with a colorful bean salad made primarily of small dark purple beans as the base layer. Mixed in are bright red chopped bell pepper pieces, small yellow fruit chunks, and slices of white onion scattered throughout. Fresh green herbs and scallions add small touches of color on top. Two silver spoons rest inside the bowl, with the handles leaning on a light gray linen cloth. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

30 ounces of black beans (2 cans), drained and rinsed
2 mangos, peeled and cut into ½ inch wide pieces

1 red bell pepper, rinsed, seeds removed and chopped
3 green onions (white and green parts), sliced

¼ teaspoon of red pepper flakes
¼ cup of red wine vinegar

Zest and juice of 1 orange
Zest and juice of 1 lime

Instructions

Step 1: Combine black beans, mango pieces, chopped red bell pepper, and sliced green onions in a large bowl.

Step 2: Add red pepper flakes, red wine vinegar, and the zest and juice of both the orange and lime. Mix everything well to evenly distribute the flavors.
Step 3: Cover the bowl and chill the salad in the refrigerator for at least one hour before serving to allow the flavors to meld.

Tips & Variations

For added crunch, toss in some chopped fresh cilantro or toasted pumpkin seeds just before serving.

Use fresh lime juice instead of bottled for a brighter citrus flavor.
If you prefer a milder salad, reduce or omit the red pepper flakes.
This salad can be served over mixed greens or as a topping for grilled chicken or fish.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Give it a good stir before serving again. It is best enjoyed fresh, as the mango pieces may soften over time.

How to Serve

A close-up of a bowl filled with a colorful salad consisting of three main layers: a base layer of dark brown beans, scattered with bright red chopped bell peppers as the second layer, and topped with yellow pineapple chunks mixed with green sliced scallions. Two silver spoons rest partially inside the white bowl, which sits on a white marbled surface next to a light beige cloth. The salad looks fresh and vibrant with many small pieces visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh black beans instead of canned?

Yes, you can cook fresh black beans and use them, but canned beans save time and work well in this salad. Just be sure to drain and rinse canned beans thoroughly.

Is this salad suitable for meal prep?

Yes, it makes a great make-ahead dish. Just keep it chilled and consume within two days for the best texture and flavor.