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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.
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
Author Katie


  • 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