Black Bean Mango Salad (Vegan)

This Black Bean Mango Salad is bursting with super sweet mangoes and savory black beans tossed together with a bounty of fresh vegetables and homemade lime dressing. It's a healthy, colorful, crunchy and refreshing salad ready in 15 minutes, that's both striking to the eye and palate!

Crisp & Crunchy Mango Salad Recipe

This mango black bean salad is inspired by my friend Ron, who is a big advocate of eating 30 plant-based foods a week. It's actually his mom's recipe (thank you!), and looking at the diverse and colorful ingredients, I couldn't resist making a version of my own.

There's another reason I wanted to make this salad. Mango is my hubby's favorite fruit, and perhaps the ONLY fruit that can make him forget his low-carb diet. 🙂 But mangoes are really high in carbs.

One cup of mango contains 25 grams of carbs, 23 of those from sugar. So, this salad is a great way to satisfy those mango cravings while staying in moderation.

It combines sweet and juicy mangoes with a bountiful mix of fresh and pantry ingredients tossed in a zesty homemade lime vinaigrette. I love it for the ease and convenience, but it's particularly special for that burst of fresh summer flavor.

Colorful, Healthy Salad in 15 Minutes!

Summer salads are one of the most wonderful ways to enjoy fresh colorful produce in a healthy and delightful way. This quick and easy mango salad has become one of my favorites, especially during the warmer months when mangoes are in peak season. It's a regular in my home now because:

• Mangoes are naturally sweeter in their peak season, from May-September
• Black beans are a handy pantry ingredient I always have on hand
• It includes 10+ different plant-based ingredients (14, if you count the dressing ingredients), which are especially good for our gut flora!
• It's cool and crunchy flavors provide a great textural contrast to many entrees, especially grilled protein.
• With some basic slicing and dicing, the mango salad is ready in 15 minutes!
• As an added bonus, it's completely Gluten-Free, Vegetarian and Vegan!

Ingredients - Notes & Substitutions

Take a trip to your local Farmer's market or grocery store and pick up bright and fresh produce to maximize flavors. The rest include basic pantry ingredients, which you probably already have tucked inside your pantry.

• Mango: Fresh mango is best during the warm spring and summer months and its ripeness is judged by feel rather than color (the red color on some varieties is not an indicator of ripeness).
  • A mango is ripe when it gives slightly to the touch (similar to avocados and peaches) and has a fruity aroma. But be careful, if it's too soft, it'll turn to mush in this salad.
  • The number of mangos you need depends on size and variety. Purchase 2 large (Tommy Atkins variety) or 3 small (Honey, Ataulfo, Champagne variety) for the right proportion of mango to salad.
  • Check out this detailed post on how to peel and cut mango.
• Cabbage: I love rich and robust red cabbage for its color and flavor. Look for heavy heads with large, sturdy leaves surrounding the outside. Napa cabbage is a great substitute for a milder flavor and texture.
• Black Beans: Use about 1.5-2 cups of cooked black beans or one (14-15 oz) can of black beans that have been rinsed, drained and dried out on paper towels (excess moisture will dilute the dressing). Here's an easy Instant Pot black beans recipe using dried beans. Feel free to substitute other cooked beans like kidney, white beans or garbanzo.
• Sweetener: When it comes to making the dressing, any soluble, liquid sweetener will work to balance the acidity of the fresh lime juice. I prefer agave syrup for it's straightforward, sweet flavor. Alternatively, use maple syrup or honey for a more robust flavor. Please keep in mind that the dressing will no longer be vegan if using honey.

How To Make Black Bean Mango Salad

Once you have all the ingredients prepped, all it takes is a simple toss with the homemade lime dressing for a crisp, crunchy, colorful salad ready in 15 minutes!

Mango Cutting Tips: Learn How to Cut a Mango, with tips and tricks to peeling, cut, slicing, and dice a mango with step-by-step photos and instructions.

Step 1. Prepare & Assemble Salad Ingredients

Using a vegetable chopper, dice mango, cucumber, red onion, red bell pepper and jalapeno (see photo below for size reference). Using a knife, slice the tomatoes in half, slice the cabbage thinly and finely chop cilantro. Add to a large bowl, along with cooked black beans.

Step 2. Prepare the Lime Dressing

Add lime juice and seasoning ingredients to a small bowl. Pour the olive oil while whisking so it emulsifies and creates a rich dressing.

Step 3. Toss the Salad with Dressing

Pour the dressing over the salad and toss gently to combine. Chill until ready to serve. Enjoy!

Customizations - Corn, Avocado & Quinoa

Feel free to customize this simple mango black bean salad to suit your tastes. Some wonderful additions include:

• 1 cup corn kernels (fresh or frozen & thawed)
• 1 diced avocado
• ½-1 cup cooked quinoa

Serving Suggestions - Meal, Snack or Side

This black bean salad with mango, cilantro and lime is completely versatile when it comes to serving. Here are three ways you can enjoy it:

• Meal: Portion into 4 bowls and add grilled chicken, fish, lamb, steak or prawns (shrimp) for a hearty, well-balanced meal.
• Snack: Scoop a spoonful or two into a small bowl for a light, crunchy mid-day snack. Store the remainder in an airtight container in the fridge (the salad will last up to 4 days).
• Side: Serve it alongside any main meal or bring it to your next party, potluck or BBQ to enjoy with friends.

Recipe Tips & Notes

• Use super sweet, ripe mangoes. The best way to judge the ripeness of mango is by touch and smell rather than color. If the mango gives to gentle pressure and smells fruity, it's ready! But be careful, if it's too soft, it'll turn to mush in this salad.
• Homemade or canned black beans will do. Use 1.5-2 cups cooked beans or one (14-15 ounce) can store-bought black beans that have been drained, rinsed and thoroughly dried. Here's an easy Instant Pot black beans recipe using dried beans.
• Control the spice level. The fresh jalapeno and ground cayenne add a kick of spice. Leave the seeds and ribs of the jalapeno pepper intact for a spicier salad. For a mild version, remove all seeds and ribs and omit the cayenne in the dressing.
• Double the recipe. A few of the vegetable quantities require only half of a whole. Rather than having to store the vegetable for later use, easily double the recipe and use the whole veggie. This works great for those occasions when you need to feed a crowd at parties, potlucks or BBQs.
• Store in an airtight container in the fridge. The mango salad will keep for up to 4 days.
• Meal prep ahead of time. This salad can be assembled a day ahead of serving for yourself or a potluck. Assemble the salad in a serving bowl and prepare the dressing in a separate container. Cover and store in the fridge. Dress the salad 20-30 minutes before serving. This way the veggies and mango retain their crispness.

Can This Mango Salad be Frozen?

I do not recommend freezing this salad. Unlike other bean salads (which typically can be frozen), the crisp and crunchy veggies take-away from this salad's freezing ability. The water-based vegetables (cucumber, peppers, tomatoes) will turn to mush after an extended time in the freezer.

More Salad Recipes From My Kitchen

• Kale and Mango Salad with Chickpeas: Lightly sauteed kale slaw tossed with chickpeas, mango and crunchy slivered almonds.
• Greek Salad: A traditional Greek Salad recipe brimming with crunchy cucumbers, sweet tomatoes and creamy Feta cheese tossed in a tangy lemon dressing.
• Arugula Salad with Strawberry Vinaigrette: Baby arugula tossed with fresh berries, cucumbers, feta cheese, walnuts and homemade Strawberry Vinaigrette ready in no time!
• Quinoa Tabbouleh Salad: A gluten-free take on a Middle Eastern and Mediterranean side featuring quinoa, cucumbers, tomatoes, onions and a simple lemon vinaigrette.

Also, if you enjoy black beans, check out my black beans quesadilla recipe and also this super tasty veggie bean burger recipe.

Mango Lovers - Check Out More Mango Recipes

• Mango Cheesecake: A gluten-free cheesecake made with sweet mango blended with a custard-like cream cheese filling and baked in a crushed pistachio-cardamom crust.
• Instant Pot Mango Chicken Curry: Chicken, mango and veggies prepared in a luxuriously creamy sauce of coconut milk and umami-packed red curry paste.
• Mango Lassi: Sweet, creamy and popular Indian yogurt drink made at home with five simple ingredients in just five minutes.
• Mango Salsa: An easy-to-customize 10-minute recipe that's a delicious combination of sweet mangoes, crunchy peppers and onions, and fresh lime juice.

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📖 Recipe

Black Bean Mango Salad (Vegan)

Aneesha Gupta

This Black Bean Mango Salad is bursting with sweet mango, savory black beans and tons of crunchy vegetables tossed in lime dressing and ready in 15 minutes!

4.56 from 25 votes

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Prep Time 15 mins

Total Time 15 mins

Course Salad, Side Dish

Cuisine American

Servings 6

Calories 166 kcal

Equipment

• ▢
  Vegetable Chopper

Ingredients

  

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Mango Salad Ingredients

• ▢ 3 cups diced mango (about 2 large or 3 medium mangoes)
• ▢ 1 cup diced cucumber (½ English cucumber or 2 Persian or)
• ▢ ½ cup diced red onion (about ½ medium onion)
• ▢ ½ cup diced red bell pepper (about ½ pepper)
• ▢ 2 tablespoons seeded and fine diced jalapeno (1 large jalapeno or 2 serrano)
• ▢ 1 cup cherry or grape tomatoes halved
• ▢ 3 cups thinly sliced red cabbage (or Napa cabbage)
• ▢ ¼ cup cilantro chopped (leaves and light green stems)
• ▢ 1 can cooked black beans, rinsed and drained (one 14 oz can), or 1½-2 cups cooked beans

Mango Salad Dressing

• ▢ 2 tablespoons fresh lime juice (1 large lime)
• ▢ ¼ teaspoon sea salt or pink salt, or ⅛ teaspoon regular salt (adjust after tossing)
• ▢ ⅛ teaspoon black pepper freshly ground
• ▢ ⅛ teaspoon cayenne (optional - skip for mild)
• ▢ ½ teaspoon agave syrup or maple syrup (or honey for non-vegan version)
• ▢ 1 tablespoon extra virgin olive oil

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Instructions

 

• Using a vegetable chopper, dice mango, cucumber, red onion, red bell pepper and jalapeno (see photo below for size reference). Using a knife, slice the tomatoes in half, slice the cabbage thinly and finely chop cilantro. Add to a large bowl, along with cooked black beans.
  
• Add lime juice and seasoning ingredients to a small bowl. Pour the olive oil while whisking so it emulsifies and creates a rich dressing.
  
• Pour the dressing over the salad and toss gently to combine. Chill until ready to serve. Enjoy!
  

Notes

• Use super sweet, ripe mangoes. The best way to judge the ripeness of mango is by touch and smell rather than color. If the mango gives to gentle pressure and smells fruity, it's ready!
• Homemade or canned black beans will do. Use 1 ½ - 2 cups cooked beans or one (14-15 ounce) can store-bought black beans that have been drained, rinsed and thoroughly dried. Here's how to cook black beans using dried beans.
• Control the spice level. The fresh jalapeno and ground cayenne add a kick of spice. Leave the seeds and ribs of the jalapeno pepper intact for a spicier salad. For a mild version, remove all seeds and ribs and omit the cayenne in the dressing.
• Double the recipe. A few of the vegetable quantities require only half of a whole. Rather than having to store the vegetable for later use, easily double the recipe and use the whole veggie. This works great for those occasions when you need to feed a crowd at parties, potlucks or BBQs.
• Store in an airtight container in the fridge. The mango salad will keep for up to 4 days.
• Meal prep ahead of time. This salad can be assembled a day ahead of serving for yourself or a potluck. Assemble the salad in a serving bowl and prepare the dressing in a separate container. Cover and store in the fridge. Dress the salad 20-30 minutes before serving. This way the veggies and mango retain their crispness.

Note: The nutrition facts below are my estimates based on 6 servings as a side dish. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 166kcal | Carbohydrates: 32g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 369mg | Potassium: 588mg | Fiber: 8g | Sugar: 16g | Vitamin A: 2034IU | Vitamin C: 88mg | Calcium: 61mg | Iron: 2mg

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