This mango black bean salad comes together in just a few minutes for a refreshing, healthy protein-packed lunch or side dish.
Yesterday, June 13, I used the heated seats in my car.
Please understand we have 6 winter months in which that is acceptable, June is not one of them.
Summer is for A/C and BBQ. Swimming pools and beaches. Beer and mango, black bean salads.
Not heated seats.
Mangoes bring me back to my childhood and memories of my dad.
I can clearly remember the first time I had one.
We waited patiently for it to ripen on the countertop.
Once ripe, it went into the fridge to chill.
Then, we all waited for dad to cut it “correctly”. Did you know mangoes are the national fruit of India? My dad grew up in Calcutta, India.
He knows mangoes.
From that day on mangoes have been one of my all time favorite fruits.
I don’t know why I then tend to forget about them for extended periods of time.
It’s almost as if they are too much of a “treat” to just be considered fruit.
I equate them more with the likes of chocolate cake.
Enjoyed occasionally, not an everyday indulgence.
When they caught my eye in the grocery store yesterday, I knew it was time for us to get reacquainted.
Since the weather hasn’t been cooperating, I decided to take matters into my own hands and create a salad that at least tastes like summer.
Mangos + black beans + cilantro = summer.
Anyone who disagrees with that equation obviously didn’t excel in math class.
Black Bean Mango Salad Ingredients
- mango – make sure it is ripe enough to be soft but not overly ripe.
- black beans
- fresh ears of corn – you could also swap this for canned or frozen corn, but fresh offers the most flavor.
- jicama (turn any leftovers into jicama fries!)
- avocado – similar to the mango, the avocado should be ripe but not overly mushy.
- red onion
- fresh cilantro
- lime zest
For the dressing
- extra virgin olive oil
- juice of 1 lime
- red wine vinegar
- salt & pepper
How to Make Mango Black Bean Salad with Cilantro
Chop and dice all of the veggies and fruit for the salad and combine them in a large bowl.
In a separate bowl, combine the vinaigrette ingredients and whisk together or blend with an immersion blender.
Coat the salad with the dressing and toss. Season with salt and pepper before serving.
The salad can be served immediately at room temperature or allowed to chill in the refrigerator before serving so the flavors have time to marry.
Storing and Making Ahead
This mango bean salad is best when it’s served in the first 24 hours, but it will keep for a couple of days in an airtight container.
After that, it tends to be a little mushy in consistency.
To make ahead of time prep the dressing in one container and the black bean salad ingredients in another.
Up to a day in advance, toss them together and let it chill before serving.
Variations and Serving
Don’t feel like prepping the veggies? You can pour in a premade (deli-style) container of pico de gallo.
Add red, yellow, or orange diced peppers for a little more sweetness. Want something without fruit? Try this black bean and corn salsa instead.
Looking for a similar summer salad without the mango? Try this black bean corn salad.
More Salads and Salsas You Will Love
- Mango Habanero Salsa
- Blueberry White Bean Salad
- Cucumber Melon Salad
- Shrimp Avocado Mango Lime Salad
Mango Black Bean Salad
For the salad
- 1 large ripe mango, chopped
- 15 ounces canned black beans, rinsed and drained
- 2 fresh ears of corn, cut off the cob (or 15 ounces canned corn, drained)
- 1/4 cup finely chopped red onion
- 1 avocado, chopped
- 1/2 cup packed cilantro, minced
- 1 cup chopped jicama
- zest of 1 lime
For the dressing
- 3 tablespoons extra virgin olive oil
- juice of 1 lime
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- salt & pepper to taste
- Combine all the ingredients for the salad in a large bowl.
- Whisk all the ingredients for the dressing together in a small bowl. Pour over the salad and toss to combine.
- Season to taste with more salt and pepper if needed. Serve at room temperature or chilled.
Nutrition information is automatically calculated, so should only be used as an approximation.
*This mango black bean salad recipe was updated in February 2022 to include new photographs and an updated recipe. Original post date is June 2011.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.