This Black Bean Mango Salad Recipe is bright, refreshing, and loaded with fresh veggies. It’s the perfect summer salad that’s ready in just 10 minutes!
Mangos are hands down my favorite fruit. In Brazil, people know them as the Queen of fruits, and to me, mangos evoke summertime more than any other fruit.
We also do a ton of grilling at my house this time of year. So, I’m always looking for side dishes that are quick, simple, and healthy. This Black Bean Mango Salad checks all these boxes and gets bonus points because there’s no cooking required (unless you make the beans from scratch).
I can chop and toss everything together in about 10 minutes and leave it in the fridge to chill while we spend time outside. This salad only gets better with time, so it’s perfect for meal prep or taking to BBQs, potlucks and picnics. I love to make a large quantity so we have some in the fridge for a few days.
Not only is this salad super easy to whip up, but it’s also nutritionally dense and very satisfying. This gluten-free Mango black bean salad contains protein, fiber, and lots of fresh veggies.
You can serve it as a main dish, a side salad, as salsa with chips or even a dip- it’s super versatile. I know it’ll become one of your summertime staples, too!
Black beans — I usually use canned beans to save time, but you can certainly cook them from scratch if you prefer.
Mango — Be sure your mangos are ripe so they’re nice and sweet.
Veggies — Add cucumber, red onions and bell pepper. Also, feel free to add more veggies such as grilled corn (or corn kernels), fresh cherry tomatoes, or diced avocados.
Red onions and sweet peppers — For a fresh bite and a beautiful pop of color. You can use yellow, red or green bell pepper.
Extra virgin olive oil — The base of our salad dressing and a serving of healthy fats.
Dijon mustard — This will help emulsify the dressing and add tons of flavor.
Lemon juice — Lime juice also works great here!
Seasonings — Salt and pepper to taste. You can also season this black bean salad recipe with ground cumin and chili powder for a little kick.
Extras:
This salad is great as-is, but you can never go wrong with a few toppings. I love it with feta cheese, toasted pepitas, chopped jalapeno pepper or chili pepper, fresh cilantro leaves and/or green onions.
How to Make Black Bean Mango Salad
- Whisk the olive oil, Dijon mustard, and lemon juice in a small bowl, then set it aside.
- In a large mixing bowl, combine the black beans, mango, and chopped vegetables.
- Pour in the dressing and toss to evenly coat all the ingredients before seasoning it with salt and pepper to taste.
- Serve your salad immediately or refrigerate it for 30 minutes to let the flavors build.
Olivia’s Recipe Tips
- If you use canned beans, choose low-sodium to control salt in the salad.
- Use mangos that are ripe and sweet, but not too ripe. Otherwise, they’ll be too soft and won’t hold their shape when you mix everything.
- Chop the vegetables into small, even-sized pieces so you get a little bit of everything in each bite.
- This is a great meal prep recipe, so you can easily double or triple the recipe depending on how much you want to make. Keep it in an airtight container, and it’ll stay fresh in the fridge for 3 to 5 days.
This salad is the perfect summertime grilling side dish! We love it with Cajun grilled chicken or juicy homemade burgers.
Black bean mango salad is also great with seafood, especially fish tacos. The sweetness of the mangoes pairs so well with my maple mustard salmon recipe.
If I’m having this salad as the main dish, I’ll often pair it with an avocado green smoothie for the most refreshing lunch ever.
Or, you can serve it up with tortilla chips as a hearty appetizer or snack!
If you enjoy this salad recipe, be sure to check out my full collection of Salad Recipes here at Primavera Kitchen!
More Hearty Summer Salads
Black Bean Mango Salad Recipe
Ingredients
- 2 cups black beans cooked and drained
- 1 cup mango diced
- 1 cup cucumber diced
- ½ cup red onions finely chopped
- ½ cup red bell pepper diced
- ½ cup yellow bell pepper diced
- 3 tbsp olive oil
- 1 tsp Dijon mustard
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the black beans, mango, cucumber, red onions, red bell pepper, and yellow bell pepper.
- In a small bowl, whisk together the olive oil, Dijon mustard, and lemon juice until well combined.
- Pour the dressing over the bean and vegetable mixture.
- Gently toss the salad to ensure all the ingredients are evenly coated with the dressing. Season with salt and pepper to taste.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld. Enjoy your refreshing Black Bean Mango Salad!
Notes
- You can use thawed frozen mango if you don’t have fresh mango.
- I recommend using fresh lemon juice, as it’ll taste much better than bottled.
- If you’re using canned beans be sure to drain and rinse them first.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What a gorgeous salad! I love mangoes too. This would be perfect to enjoy outside in the sunshine and fresh air! 🙂
What a fresh and healthy salad for summer! I love the sweetness of mangoes in salads!
Have a great weekend! 🙂
Olivia, this salad looks so beautiful I love the combination of flavors and textures.