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
- sugar
- 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
If you prefer to buy dry black beans and cook them rather than using the canned kind, use the rest to make black bean brownies or black bean meatballs.
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.
Mango Black Bean Salad pairs great with tacos, salmon, and grilled burgers.
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
Ingredients
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
Instructions
- 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
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.
Co-sign to your mother nature letter!!
And that mango salsa looks off the hook. I’ve never made mango salsa!
Thanks!
Every Indian loves mangoes and there is a special variety called the Alfonso mangoes that are freakin delicious!
Love the salad!
not a huge mango fan…hmmmm….maybe need to retry this way
Gina your mango is PERFECT! Wow, the slicing magic you worked…perfection!
And the salad recipe looks lovely! :)
Thanks!
Kat- It usually takes about 30 minutes of staggered photography and anywhere from 30 mins to -1 hr to write the actual post. Thanks though :)
I have to say that it definitely helps to not have kids and a husband who doesn’t come home until 7:30pm on a good day when it comes to taking the pics while cooking. I’m not distracted and I can run between my kitchen and my living room (best light) without needing to “get something on the table” quick. It definitely drags the whole cooking process out, but it’s fun to me :)
I have the following comments/questions.
1. Amen on your letter to mr. Weather. Let me know what it says back. I’m guessing it’ll be along the lines of, “You’re SOL. Welcome to the Northeast.”
2. How long does it take you to put together one post including taking all those pictures? I am imagining about a day-full because your pictures are amazing.
3. How do you take those pictures while cooking? I’ve already managed to get flour all over my camera. Plus I’ve almost dropped it into food on numerous occasions. And my pictures don’t come out as great with food because I’m usually hurrying to take a photo before I burn something. Or cut a finger off. Or get raw chicken juices all over it (so gross and makes me all gaggy).
4. Mangoes remind me of Gabby.
5. I actually just had 4 things but 5 sounds so much better….doesn’t it?
Kat- It usually takes about 30 minutes of staggered photography and anywhere from 30 mins to -1 hr to write the actual post. Thanks though :)
I have to say that it definitely helps to not have kids and a husband who doesn’t come home until 7:30pm on a good day when it comes to taking the pics while cooking. I’m not distracted and I can run between my kitchen and my living room (best light) without needing to “get something on the table” quick. It definitely drags the whole cooking process out, but it’s fun to me :)
I absolutely LOVE mangos!
I actually slice it off around the stone so you get 2 big pieces and two small pieces. Then I “scored” the pieces (which is the pic with all the cubes) and kind of pop them off. It’s not an easy fruit to deal with, but this is the best way I’ve found. Although some commenters have made a good case for a mango slicer! who knew!
I’ve only just recently been introduced to mango and I’ve been trying to figure out how to cut one correctly. In fact, just last night I butchered one to bits. The bits were still delicious, mind you, I just know there’s got to be a better way. It looks like you’ve peeled it, and then cubed around the edges while it’s still attached to the pit?
I actually slice it off around the stone so you get 2 big pieces and two small pieces. Then I “scored” the pieces (which is the pic with all the cubes) and kind of pop them off. It’s not an easy fruit to deal with, but this is the best way I’ve found. Although some commenters have made a good case for a mango slicer! who knew!