Go Back
+ servings
Top view of a bowl filled with black beans and mangoes on top of a kitchen towel with fresh jalapenos and manges.

Black Bean Mango Salad

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.
5 from 2 votes
Print Pin
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Low Lactose
Prep Time: 10 minutes
Refrigeration Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 243kcal


  • Mixing Bowl


  • 15.5 oz. Black Beans drained and rinsed
  • 1 Mango diced
  • ¼ cup Green Onions sliced
  • 2 tablespoon Cilantro chopped
  • 2 tablespoon Extra Virgin Olive Oil
  • 2 tablespoon Lime Zest
  • 2 tablespoon Lime juice
  • 1 teaspoon Jalapeno seeded and finely chopped
  • ¼ teaspoon Salt
  • teaspoon Black pepper


  • 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.


  • 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.


Serving: 0.33c | Calories: 243kcal | Carbohydrates: 35g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 148mg | Potassium: 511mg | Fiber: 11g | Sugar: 7g | Vitamin A: 661IU | Vitamin C: 25mg | Calcium: 43mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!