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A colorful bowl of mango black bean salad with diced mango, black beans, cucumber, red bell pepper, tomato, and red onion, surrounded by fresh mangoes and salad utensils on a marble surface.
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5 from 3 votes

The Best Black Bean Mango Salad Recipe

This Black Bean Mango Salad is fresh, zesty, and healthy, perfect for summer lunches, BBQs, or a quick vegan meal prep.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: World
Keyword: summer salad
Servings: 5 yields
Calories: 86kcal

Ingredients

For the salad:

  • 2 Large mangos diced
  • 1 Cucumber diced
  • ½ Red onion chopped
  • 1 Red bell pepper chopped
  • 1 Tomato chopped
  • 1 tablespoon Jalapeno or chili pepper chopped (optional)
  • 1 can Black beans (15oz) rinsed and drained
  • 2 tablespoons Cilantro chopped

For the dressing:

  • 2 tablespoons Lime/lemon juice
  • 1 tablespoon Orange juice
  • 2 tablespoons Olive oil
  • 1 teaspoon Honey/agave syrup/maple syrup
  • ¼ teaspoon Cumin
  • Salt to taste
  • Black pepper to taste
US Customary - Metric

Instructions

  • Prepare the salad: In a large mixing bowl, combine the diced mangoes, cucumber, red onion, bell pepper, tomato, jalapeño, black beans, and chopped cilantro.
  • Make the dressing: In a small bowl or jar, whisk together the lime juice, orange juice, olive oil, sweetener of choice, cumin, salt, and pepper until well combined.
  • Toss and chill: Pour the dressing over the salad and gently toss to coat. Cover and refrigerate for at least 15–30 minutes to allow flavors to meld. Serve chilled or at room temperature.

Video

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The salad may release some liquid over time, just give it a gentle stir before serving.
  • Make ahead: You can chop the veggies and mix the dressing up to a day in advance. Combine just before serving for the best texture.
  • Spice level: Adjust the heat by adding more or less jalapeño, or leave it out for a mild version.
  • Add-ins and variations: Try adding avocado, corn, diced red cabbage, cherry tomatoes, or even quinoa for extra heartiness.
  • Fresh herbs: If you're not a fan of cilantro, fresh parsley or mint also work well.
  • Serving ideas: Great as a side for grilled chicken, fish, or tacos, or serve it as a plant-based main over a bed of greens.
  • Sweetener swap: Use maple syrup for a vegan version, or omit the sweetener entirely if your mangoes are very ripe and sweet.

Nutrition

Calories: 86kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 55mg | Potassium: 370mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1954IU | Vitamin C: 74mg | Calcium: 28mg | Iron: 1mg