This black bean mango salad is a colorful and tangy dish that combines sweet mango, creamy black beans, and crisp vegetables.
Tossed in a zesty cilantro lime dressing, it works perfectly as a refreshing appetizer or vibrant side for any Latin-inspired meal.
The salad comes together quickly and can be made ahead, making it ideal for potlucks or weeknight dinners.
Why You’ll Love This Recipe
- The creamy black beans provide protein and texture while the fresh mango adds natural sweetness and juiciness.
- The cilantro lime dressing brings a bright, tangy flavor that complements the mild bean and fruit elements.
- easy to prepare with simple ingredients and no cooking required, it’s a great make-ahead salad that keeps well refrigerated.
Black Bean and Mango Salad with Cilantro Lime Dressing
A vibrant and refreshing black bean mango salad tossed in a zesty cilantro lime dressing, perfect as a light appetizer or side dish for Latin-inspired meals.
- Prep time
- 15 minutes
- Cook time
- 0 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 (15-ounce) can black beans, drained and rinsed
- 1 large ripe mango, peeled and diced
- 1 red bell pepper, seeded and diced
- 1 small red onion, finely chopped
- 1/2 cup fresh cilantro leaves, chopped
- 1 jalapeño pepper, seeded and minced (optional)
- Juice of 2 limes (about 1/4 cup)
- 2 tablespoons olive oil
- 1 tablespoon honey or agave syrup
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Salad Ingredients In a large bowl, combine the rinsed black beans, diced mango, red bell pepper, red onion, chopped cilantro, and minced jalapeño (if using).
- Make the Cilantro Lime Dressing In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper until well combined.
- Toss and Serve Pour the dressing over the salad and gently toss until all ingredients are well coated. Adjust seasoning with more salt or lime juice if desired. Serve immediately or chill for up to 2 hours before serving.
Helpful Tips
- Use a ripe but firm mango to prevent mushiness in the salad.
- For a milder flavor, omit the jalapeño or substitute with a small amount of sweet bell pepper.
- If you plan to refrigerate, store the dressing separately and toss just before serving to keep ingredients fresh and crisp.
- Drain and rinse canned beans thoroughly to reduce sodium and improve flavor.
Storage and Make-Ahead
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
The salad is best eaten within 2 days for optimal freshness and texture.
Do not freeze this salad, as the mango will become mushy and affect texture.
Frequently Asked Questions
Can I use dried black beans instead of canned?
Yes, but ensure they are cooked properly until tender and fully cooled before using to maintain the salad's texture and food safety.
Is this salad vegan and gluten-free?
Yes, all ingredients are naturally vegan and gluten-free, making it suitable for those dietary preferences.
Can I prepare this salad in advance?
You can prepare the salad ingredients ahead, but toss with the dressing just before serving to keep it fresh and colorful.
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