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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this sounds so summery and refreshing! mango is one of my favorite fruits as well 🙂
Yummy
I willl tried this recipe out..
Send more reciple !!!
I’m loving all the sunshine too! Although soon it is going to get a little too bright and a little too hot, but I’m enjoying it right now! Black beans are some of my favorites and I love this salad! I’ve been wanting to incorporate mango into my food lately and this is the perfect way 🙂
Yummy
I will tried this recipe out
Bring more recipe
This is so yummy, beans are one of my favourite ingredients to have in salads. Great combination of ingredients and so easy to make!
I make black bean salads all the time in the summer, but I never thought to add mango before! Seriously loooooving that combo and how fresh and summery this salad looks!
Mangos are one of my very favorite fruits and I love how fun and tropical this healthy salad is! Yes, this weather makes me so happy 🙂
Lately I’ve been adding beans to every single salad I make! It’s my new obsession! lol Your Black Bean Mango Salad looks fantastic, my friend!
There really is nothing like a beautiful sunny day to lift the spirits and put a smile on your face. I’ve never been to Brazil, but I remember the fruit in Chile was absolutely amazing when I visited there. You’re making me crave a good trip to South America and this mango black bean salad like whoa. So vibrant and delish!
I love the flavor combinations of this salad! Looks delicious. Don’t you just love fresh mangoes? My favorite. I bet the longer it sits in the fridge the better it tastes : )
Black bean salad at its best. I also made black bean salsa all the time, its such a great party staple.