Make a delicious summer side dish of Black Bean Mango Salad that uses fresh seasonal ingredients with a can of drained black beans. All ingredients mixed together and refrigerated until ready to serve. This salad is both gluten free and dairy free and perfect for entertaining.
One of my favorite ways to enjoy mango is with my Black Bean Mango Salad. It’s fresh, full of flavor, and the perfect side dish for the hot summer months. I’ll be honest though. Growing up I had no idea about mango. It wasn’t until my honeymoon in St. Lucia that I was introduced to this sweet and delicious fruit.
Upon arriving to our hotel we were greeted with a plate of fresh fruit. I had one bite of the mango and I was sold. When we bought our second house, we received a mango tree as a gift. Each season we grow more and more in love with mangoes. It’s really fun to watch the kids get excited about eating the food they have watch grow in their backyard.
Table of contents
Ingredients
- Black Beans – I use one can that I’ll drain and rinse well.
- Fruit – Mango and the zest and juice of one lime.
- Vegetables – You’ll need red onion, green onions, and jalapeno for this salad.
- Cilantro – A little cilantro goes a long way.
- Oil – I love the flavor of olive oil for this mango salad.
- Seasoning – A little salt and pepper is all you’ll need.
Directions
Rinse and drain the can of black beans. Place the black beans in a large bowl. Mix in the remaining ingredients.
Chill for 30 minutes or until ready to serve.
FAQs
Here are all the frequently asked questions readers have asked when making this healthy black bean salad recipe.
This black bean mango salad feeds 4 hungry adults.
This mango salad has Mexican flavors like cilantro, jalapeno, and lime. It pairs perfect with tacos or really any Mexican main dish. I also love to use this as a black bean mango salsa and scoop it up with chips. It’s also just as delicious.
This fresh black bean mango salad will last up to 3 days in the refrigerator in a sealed container.
If you are wondering “Is it safe to eat the beans straight from the can?” The answer is, yes absolutely it is okay to eat black beans out of the can. They are already cooked and can be consumed at room temperature.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve learned when making this recipe.
- Storage – Store the black bean salad in an air tight container in the refrigerator for up to 3 days.
- Mango – 1 mango equals about 1 cup of mango.
- Frozen Mango – I have never tested making this recipe with frozen mango. However, it may work if you thaw the mango–it could be too mushy though. It is a risk you run.
Mango Recipes
If you love mangoes you’ll love some of my other mango recipes.
- Mango Ice Cream Floats
- Mango Frozen Yogurt
- Mahi Mahi Fish Tacos with Mango and Avocado Salsa
- South Western Quinoa Salad with Mango
- Strawberry Mango Green Smoothie
If you make this black bean salad with mango, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!
Black Bean Mango Salad
Equipment
- Mixing Bowl
Ingredients
- 15.5 oz. Black Beans drained and rinsed
- 1 Mango diced
- ¼ cup Green Onions sliced
- 2 tbsp Cilantro chopped
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Lime Zest
- 2 tbsp Lime juice
- 1 tsp Jalapeno seeded and finely chopped
- ¼ tsp Salt
- ⅛ tsp Black pepper
Instructions
- Rinse and drain the can of black beans. Place the black beans in a large bowl. Mix in the remaining ingredients.
- Chill for 30 minutes or until ready to serve.
Notes
- Storage – Store the black bean salad in an air tight container in the refrigerator for up to 3 days.
- Mango – 1 mango equals about 1 cup of mango.
- Frozen Mango – I have never tested making this recipe with frozen mango. However, it may work if you thaw the mango–it could be too mushy though. It is a risk you run.
Nutrition
Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!
I was looking for something light and fresh to serve with grilled ribeye steaks and this was perfect blend of mangoes, lime cilantro and onions for a summer dinner. I will definitely be preparing this again soon!
Thank you so much for taking the time to leave a 5-star comment! I’m so happy you enjoyed this recipe! It’s one of my favorite summer recipes!
Wow this looks simply delish! I'm surrounded by mangos here in the MIA so I will be making this soon. (like tomorrow lol) Happy I've discovered your blog:)
Oh yummy! Black bean salads always remind me of summer…and this one looks delectable!
Ill have to make this one – these are ingredients we always have on hand.
Yes, mangoes in the islands are a LOT BETTER than the mangoes we get here in the US. Fact. I fricking love mangoes and this salad looks really refreshing. 🙂
I would have never thought to put mango w/ jalapeno and cilantro! Def. going to try this one!
I love this Katie! I need to look for that book. I am always looking for veggie options, the quicker the better! This looks delicious. Perfect for an easy summer dinner.