Black Bean Mango Salad is a vibrant and refreshing dish made with sweet ripe mangoes, savory black beans, crunchy vegetables, and a zesty lime dressing. This quick, no-cook recipe comes together in just 15 minutes, making it an ideal side dish for picnics, potlucks, or a healthy weeknight dinner.
Why You’ll Love This Recipe
- Bursting with fresh, colorful ingredients
- Quick and easy—ready in just 15 minutes
- Naturally vegan and gluten-free
- No cooking required, perfect for warm weather
- Sweet and savory flavor profile with a hint of spice
- Ideal for meal prep and stays fresh for days
- High in fiber and nutrients thanks to black beans and vegetables
- Great for barbecues, potlucks, or as a light lunch
- Customizable based on what you have on hand
- Zesty lime dressing ties it all together beautifully
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Salad
- Diced mango (ripe, about 2 large or 3 medium mangoes)
- Diced cucumber (English or Persian)
- Diced red onion
- Diced red bell pepper
- Diced jalapeño (seeded for less heat)
- Cherry or grape tomatoes, halved
- Thinly sliced red or Napa cabbage
- Chopped fresh cilantro
- Cooked black beans (1 can, rinsed and drained, or 1½–2 cups cooked)
For the Dressing
- Fresh lime juice
- Sea salt or pink salt
- Black pepper
- Cayenne pepper (optional)
- Agave syrup, maple syrup, or honey (if not vegan)
- Extra virgin olive oil
Directions
- Prepare the vegetables and fruit: Dice the mango, cucumber, red onion, red bell pepper, and jalapeño using a vegetable chopper or sharp knife. Slice the cherry tomatoes in half, thinly slice the cabbage, and finely chop the cilantro.
- Combine ingredients: Add all the chopped ingredients along with the black beans to a large mixing bowl.
- Make the dressing: In a small bowl, combine the lime juice, salt, pepper, cayenne (if using), and sweetener. Slowly whisk in the olive oil until the dressing emulsifies.
- Toss the salad: Pour the dressing over the salad mixture and toss gently to coat evenly.
- Chill and serve: Chill in the refrigerator until ready to serve. Best served slightly chilled or at room temperature.
Servings and Timing
Servings: 6
Prep Time: 15 minutes
Total Time: 15 minutes
Variations
- Add avocado for creaminess and healthy fats
- Use grilled corn or bell peppers for a smoky twist
- Swap beans—use chickpeas or kidney beans for a change
- Top with pumpkin or sunflower seeds for added crunch
- Serve with tortilla chips for a taco salad vibe
- Add cooked quinoa for a heartier salad
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Make-ahead tip: Mix salad and dressing separately; toss together 20–30 minutes before serving for best texture.
- Freezing: Not recommended, as fresh vegetables and mango lose their texture when thawed.
FAQs
Can I use frozen mango?
Yes, thawed frozen mango can be used in a pinch, though fresh mango offers the best texture and flavor.
How spicy is this salad?
The heat level is mild to moderate depending on how much jalapeño and cayenne you use. For less spice, remove the seeds or omit the cayenne.
Is this salad vegan?
Yes, when made with agave or maple syrup instead of honey.
Can I prepare it ahead of time?
Yes, prep the salad and dressing separately. Combine them shortly before serving to maintain texture.
What’s the best type of mango to use?
Use ripe, sweet mangoes like Ataulfo or Kent for optimal flavor and juiciness.
How do I know when a mango is ripe?
It should give slightly when pressed and have a fragrant, fruity aroma near the stem.
What can I serve with this salad?
It pairs well with grilled meats, tacos, rice dishes, or as a refreshing side to spicy entrees.
Can I make this salad without cilantro?
Yes, simply omit it or replace with parsley for a different herbaceous note.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free.
Can I double the recipe for a crowd?
Absolutely. This recipe scales up easily and is great for gatherings or potlucks.
Conclusion
Black Bean Mango Salad is a vibrant, refreshing dish that celebrates bold flavors and wholesome ingredients. With a perfect balance of sweetness, spice, and crunch, it’s an easy, no-cook recipe that’s ready in minutes and ideal for any occasion. Whether served as a side dish or a light main course, it’s a crowd-pleaser you’ll want to make again and again.
Print
Black Bean Mango Salad
- Total Time: 15 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Black Bean Mango Salad is a vibrant, refreshing side dish made with sweet mango, crunchy veggies, protein-packed black beans, and a zesty lime dressing. It’s healthy, colorful, vegan, gluten-free, and perfect for meal prep, potlucks, and summer BBQs!
Ingredients
Mango Salad:
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3 cups diced mango (about 2 large or 3 medium mangoes)
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1 cup diced cucumber (1/2 English or 2 Persian cucumbers)
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1/2 cup diced red onion (about 1/2 medium onion)
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1/2 cup diced red bell pepper
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2 tablespoons seeded, finely diced jalapeño (1 large or 2 serrano peppers)
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1 cup cherry or grape tomatoes, halved
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3 cups thinly sliced red cabbage (or Napa cabbage)
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1/4 cup chopped cilantro (leaves and light stems)
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1 (14 oz) can cooked black beans, rinsed and drained (or 1 1/2-2 cups cooked)
Dressing:
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2 tablespoons fresh lime juice (1 large lime)
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1/4 teaspoon sea salt (or 1/8 tsp regular salt, adjust to taste)
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1/8 teaspoon black pepper
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1/8 teaspoon cayenne (optional for heat)
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1/2 teaspoon agave syrup (or maple syrup/honey)
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1 tablespoon extra virgin olive oil
Instructions
Mango Salad:
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3 cups diced mango (about 2 large or 3 medium mangoes)
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1 cup diced cucumber (½ English or 2 Persian cucumbers)
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½ cup diced red onion (about ½ medium onion)
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½ cup diced red bell pepper
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2 tablespoons seeded, finely diced jalapeño (1 large or 2 serrano peppers)
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1 cup cherry or grape tomatoes, halved
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3 cups thinly sliced red cabbage (or Napa cabbage)
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¼ cup chopped cilantro (leaves and light stems)
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1 (14 oz) can cooked black beans, rinsed and drained (or 1½–2 cups cooked)
Dressing:
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2 tablespoons fresh lime juice (1 large lime)
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¼ teaspoon sea salt (or ⅛ tsp regular salt, adjust to taste)
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⅛ teaspoon black pepper
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⅛ teaspoon cayenne (optional for heat)
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½ teaspoon agave syrup (or maple syrup/honey)
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1 tablespoon extra virgin olive oil
Notes
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Use ripe mangoes—soft to touch and fragrant—for best sweetness.
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Make-ahead friendly: Prep salad and dressing separately, then toss 20–30 mins before serving.
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Adjust spice by leaving jalapeño seeds in or omitting cayenne.
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Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American
