This mango black bean salad is a refreshing combination of black beans, fresh ataulfo mango, corn, tomatoes, avocado, and a zippy lime dressing. Great as a side dish, as a salsa for tortilla chips or in tacos.
This fresh salad features protein-rich black beans, sweet mangoes and corn, juicy tomatoes, creamy avocado and a simple 4 ingredient dressing.
I’ll be eating all of the fresh and tangy salads this summer. Like this creamy dill pickle pasta salad, or this sweet and spicy pineapple mango salsa with jalapeños.
I’m sure I’ll be enjoying this recipe at my next happy hour with friends on the deck or maybe down by the pool throughout the season. This mango black bean salad is perfect for an appetizer or snack with baked tortilla chips. And I especially loved it on Blackstone chicken tacos.
Ingredients
See the recipe card for exact amounts.
- mango: I use yellow ataulfo mangos for this recipe. They’re small and sweet. You can use red mangoes instead.
- black beans: dried and cooked or canned black beans are both good for this recipe. I use either.
- tomato: I like Roma tomatoes. Use your favorite, like halved cherry or grape tomatoes.
- avocado: avocado chunks add a creaminess to this recipe. Because the dressing is made with lime juice, the avocado doesn’t get overly brown in the fridge. If making this for a party, add the avocado shortly before serving for the the freshest appearance.
- corn: I use canned corn, but thawed frozen corn is also fine.
- cilantro: I’m a cilantro lover so I add lots of this. Try parsley instead or skip it if you’re not that big a fan of cilantro.
- dressing ingredients: a simple mix of lime juice, olive oil, cumin, and honey.
Substitutions
- black beans: try chickpeas or navy beans instead.
- corn: grilled corn that’s been sliced off of the cob would be great in this salad.
Have lemons instead of limes? Use those instead!
Instructions
Prep Tips
There are two ways you can put this salad together.
- You can make the dressing in a separate jar and then add it to a bowl of the ingredients and toss it.
- Or you can stir the dressing together in the bottom of the bowl and then add the ingredients and mix.
The only difference is using one dish or two!
- Make the dressing by combining the olive oil, honey, lime juice, and cumin in jar. Add salt and pepper. Taste and season to perfection.
- Add the salad ingredients to a large bowl (including the cilantro which I forgot to add until photo 4.)
- Add the dressing.
- Mix well. Let sit for 10 minutes so the flavors combine or you can serve or refrigerate right away.
Transfer to a serving bowl and surround with tortilla chips.
Tips for making this mango salad
- Double it up for meal prep – this salad lasts pretty good in the fridge. You can keep the cilantro separate and add it in when you serve it each day for a fresher taste.
- Use this recipe as a salad or salsa. It’s great like it is, scooped with chips, or in tacos. It would be great with shrimp also!
- Make it spicy by adding fresh diced jalapeno pepper!
What to serve with mango black bean salad
Serve this salad as a salsa with baked tortilla chips, for a summer appetizer or snack. Or add it in chicken tacos or buffalo shrimp tacos.
Add quinoa for an even more protein rich quinoa salad. Add cooked and cooled pasta for a summer pasta salad. Serve it on top of rice or couscous with cooked shrimp or chicken for a dinner bowl.
Love mango? Try these recipes below next.
More Recipes With Mango
Storage
Stores in the fridge for about 3 days.
FAQs
Sure, try chickpeas instead of black beans in this salad.
Mango Black Bean Salad
Ingredients
For the Salad
- 1 ataulfo mango diced
- 15.5 oz black beans 1 can, drained and rinsed
- 1 Roma tomato diced
- 1 avocado diced
- 1 cup corn
- ½ cup cilantro
For the Dressing
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- ½ teaspoon ground cumin
- 1 teaspoon honey
- salt and pepper
Instructions
For the Dressing
- Combine the dressing ingredients either in a jar or a large mixing bowl. IF using a jar shake the ingredients together and set aside. If using the bowl, whisk the dressing together.
For the Salad
- Add ingredients to a large mixing bowl. Toss with the dressing. Serve.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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Very very good! left out the corn and added diced red onion.
Used two cans of black beans and doubled the dressing.
I will make this again.
Love that Lynn, glad you enjoyed this, and thank you for taking the time to comment and rate the recipe!
Jacqueline