Black Bean Mango Salad

This Black Bean Mango Salad is bursting with sweet mangoes and creamy black beans tossed with a bounty of fresh, crunchy vegetables and homemade lime dressing. It's a healthy, colorful, and refreshing salad ready in just 15 minutes.

This mango and black bean salad is inspired by my friend Ron, who is a big advocate of a plant-focused diet. It's his mom's recipe (thank you, Mrs. S!), packed with nutrient-rich ingredients. Here's my take on this colorful and delicious salad.

There's another reason I wanted to make this dish. Mango is my husband's favorite fruit, but since mangoes are high in sugar, he's unable to enjoy them often because he eats a low-carb diet.

According to Healthline, one cup of mango contains 25 grams of carbs, 23 of which are sugar. 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 extraordinary for that burst of fresh summer flavor.

Jump to:

• Why We Love This Recipe
• Ingredients - Notes & Substitutions
• How To Make Black Bean Mango Salad
• Customizations - Add Corn, Avocado & Quinoa
• Serving Suggestions - Meal, Snack, or Side
• Recipe Tips & Notes
• How to Store & Make Ahead
• More Delicious Mango Recipes
• 📖 Recipe

Why We Love This Recipe

Summer salads are one of the most delightful ways to enjoy fresh, colorful produce in a healthy and satisfying 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:

• This colorful salad is ready in 15-20 minutes with just a few basic slicing and dicing steps.
• It makes use of summer produce at its best -- Mangoes are naturally sweeter in their peak season, from May to September.
• Black beans are a handy pantry ingredient that makes this dish hearty and filling.
• It includes 10+ different plant-based ingredients (14 if you count the dressing ingredients).
• It's cool and crunchy flavors provide a great textural contrast to many entrees, especially grilled protein.
• As a bonus, it's completely Gluten-Free, Vegetarian, and Vegan!

Ingredients - Notes & Substitutions

Here's what you need to make a refreshing black bean mango salad:

• Mango: Fresh mangoes are best during the warm spring and summer months, and their ripeness is judged by feel rather than color.
  • 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. For the right proportion of mango to salad, purchase 2 large (Tommy Atkins variety) or 3 small (Honey, Ataulfo, Champagne variety).
  • 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 making the dressing, any soluble, liquid sweetener will work to balance the acidity of the fresh lime juice. I prefer agave syrup for its 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, you can toss them with the homemade lime dressing for a crisp, crunchy, colorful salad ready in 15 minutes!

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, cut the cabbage thinly, and finely chop the 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. Whisk in the olive oil until 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 - Add Corn, Avocado & Quinoa

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

• 1 cup corn kernels (fresh or frozen & thawed).
• 1 diced avocado.
• Add ½-1 cup cooked quinoa and enjoy mango black bean quinoa salad.

Recipe Tips & Notes

• Use super sweet, ripe mangoes. The best way to judge mango ripeness is by touch and smell rather than color. If the mango yields 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.

How to Store & Make Ahead

Store any leftover salad in an airtight container and refrigerate for up to 2 days. The dressing will continue to wilt the veggies the longer they sit, so they will lose their crunch after day 1.

To make it ahead: This salad can be assembled a few hours or a day before serving time. To maintain freshness, assemble the salad and dressing in separate containers and refrigerate until ready to serve.

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 detract from its freezing ability. The water-based vegetables (cucumber, peppers, tomatoes) will turn to mush after an extended time in the freezer.

More Delicious 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 is an easy-to-customize 10-minute recipe that combines sweet mangoes, crunchy peppers and onions, and fresh lime juice.

📖 Recipe