Mango and Black Bean Salad
Ripe mango, black beans, and crunchy bell pepper are tossed in a zesty lime dressing for a salad that balances sweet, savory, and bright citrus notes. It takes about 15 minutes to assemble and requires no cooking. Serve it as a light lunch, a quick side dish, or a crowd-friendly addition to a potluck spread.
Equipment
- Chef's knife
- Cutting board
- Mixing bowl
- Citrus juicer (optional)
Ingredients
Salad Ingredients
- 1 ½ cups ripe mango, diced about 1 large mango, peeled and diced
- 1 ½ cups cooked black beans rinsed and drained if canned
- 1 cup red bell pepper, diced for sweetness and crunch
- ½ cup red onion, finely chopped adds sharp flavor
- ¼ cup fresh cilantro, chopped adds brightness
- 1 large jalapeño, finely minced optional, seeded for less heat
Dressing Ingredients
- 3 tablespoons fresh lime juice preferably from 2 limes
- 2 tablespoons extra virgin olive oil choose a fruity, well-balanced variety
- 1 teaspoon maple syrup optional, enhances mango's sweetness
- ½ teaspoon sea salt to balance flavors
- ¼ teaspoon black pepper, freshly ground to taste
Instructions
- In a large mixing bowl, add the diced mango, cooked black beans, red bell pepper, red onion, cilantro, and jalapeño (if using). Toss gently to combine. The colors should be vibrant and the mix should smell fresh and citrusy from the mango.
- In a small bowl, whisk together the fresh lime juice, olive oil, maple syrup (if using), sea salt, and black pepper. The dressing should taste balanced — bright, lightly sweet, and savory.
- Pour the dressing over the salad and toss gently until everything is evenly coated. Allow the salad to sit for 5–10 minutes before serving to let the flavors meld.
Notes
- Ingredient Tip: Use very ripe mangoes for richer sweetness. Ataulfo or honey mangoes have a buttery texture that works beautifully in this salad.
- Substitution: If mangoes aren’t available, use ripe peaches or nectarines. For a citrusy variation, add segments of orange or grapefruit.
- Pro Tip: For a smoky twist, grill the mango or corn kernels and add them to the salad — it deepens the overall flavor profile.
- Shortcut: Prepare the dressing a day ahead and store in a sealed jar in the refrigerator for easy prep.
Nutrition
Calories: 211kcalCarbohydrates: 31gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 358mgPotassium: 472mgFiber: 8gSugar: 12gVitamin A: 1978IUVitamin C: 76mgCalcium: 37mgIron: 2mg
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