Mango Black Bean Salad
This delicious Mango Black Bean Salad is perfect for potlucks, picnics, or a quick lunch that feels like a vacation. It’s made with simple, flavorful ingredients and requires minimal effort.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
- Diet: Vegan, Gluten-Free
Ingredients
2 ripe mangoes, peeled and diced into ½-inch cubes
1 can (15 oz) black beans, rinsed and drained
½ cup finely diced red onion (about ½ medium onion)
1 jalapeño pepper, seeded and minced (optional)
½ cup chopped fresh cilantro
3 tablespoons fresh lime juice (from about 1½ limes)
2 tablespoons extra-virgin olive oil
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
Instructions
Prepare the mangoes and beans by peeling and slicing the mangoes, then cutting into ½-inch cubes. Rinse and drain the black beans, and add them to the bowl with the mango.
Dice the red onion and soak in cold water for 5 minutes if you are sensitive to the raw bite. Finely mince the jalapeño (remove seeds and membranes for less heat) and chop the fresh cilantro. Add all to the bowl with the mango and beans.
In a small bowl or jar, whisk together the lime juice, olive oil, salt, and pepper. Pour the dressing over the mango-bean mixture and use a large spoon to gently toss until evenly coated. Taste and adjust salt or lime juice as needed.
Let the salad sit at room temperature for 5 minutes to allow flavors to meld, or refrigerate for up to 30 minutes for a colder, more developed taste. Serve as a side dish, on a bed of greens, or with tortilla chips for scooping.
Nutrition
- Calories: 245
- Sugar: 14g
- Sodium: 380mg
- Fat: 6g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 9g