Mango & Black Bean Summer Salad

A vibrant mélange of sweet mango, hearty black beans, crisp vegetables, and a bright cilantro-lime dressing, this refreshing salad comes together in minutes. It excels as a light entrée, a cook-out side, or a chunky dip spooned over tortilla chips.

Why You’ll Love This Recipe

• Fast and fuss-free: about 10 minutes of prep, and no actual cooking required.

• Nutrient-dense: loaded with fiber, plant protein, vitamins A & C, and antioxidants.

• Versatile serving options: enjoy it as a salad, salsa, or taco topping.

• Make-ahead friendly: flavors deepen after a brief chill, perfect for picnics and potlucks.

• Naturally vegan and gluten-free: suitable for most dietary preferences without adjustment.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 red bell pepper, seeded and diced

• ½ red onion, finely diced

• 1 jalapeño, deseeded and minced

• 1 can (15 oz / 425 g) black beans, drained and rinsed

• 2 large mangoes, peeled and chopped

• 1 ½ cups corn kernels (fresh, canned, or thawed from frozen)

• ¼ cup chopped fresh cilantro

• 2 Tbsp olive oil

• 1 Tbsp fresh lime juice

• ½ tsp ground cumin

• ½ tsp chili powder

• Salt and freshly ground black pepper, to taste

directions

1. Combine the produce. In a large mixing bowl, add the bell pepper, red onion, jalapeño, black beans, mango, and corn.

2. Whisk the dressing. In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, salt, and pepper.

3. Toss and taste. Pour the dressing over the salad, stir gently until everything is coated, and adjust seasoning if needed.

4. Finish. Fold in the cilantro just before serving. Serve immediately or refrigerate for up to 2 hours to deepen the flavors.

Servings and timing

Variations

• Avocado boost: Fold in one diced, ripe (yet firm) avocado for extra creaminess.

• Tomato twist: Add 1 cup halved cherry tomatoes for additional juiciness.

• Tropical flair: Substitute pineapple for half of the mango for a tangier profile.

• Protein-up: Serve over cooked quinoa or alongside grilled chicken, shrimp, or tofu.

• Heat level: Keep the jalapeño seeds for more spice, or swap in a serrano or habanero for true heat lovers.

storage/reheating

• Refrigeration: Store the salad in an airtight container for up to 4–5 days. If including avocado, add it just before serving to prevent browning.

• Make-ahead tip: Combine all ingredients except lime juice and salt up to 24 hours in advance; stir both in right before serving for optimal crispness.

• Freezing: Not recommended—fresh produce becomes watery upon thawing. As this is a chilled dish, reheating is unnecessary.

FAQs

How ripe should the mangoes be?

Choose fruit that yields slightly to gentle pressure—ripe enough for sweetness but still firm enough to hold their shape.

Can I use frozen mango?

Yes. Thaw completely, drain excess juice, and pat dry before adding to prevent a watery salad.

Is fresh corn better than canned?

Fresh grilled corn adds subtle smokiness, but canned or thawed frozen kernels work well for convenience.

What if I dislike cilantro?

Replace it with flat-leaf parsley or fresh mint; note that the flavor profile will change.

How can I make the salad spicier?

Leave the jalapeño seeds in, add red-pepper flakes, or include a pinch of chipotle powder.

Will the beans get mushy?

Rinse canned beans thoroughly and add them just before dressing to help maintain their structure.

Can I double the recipe for a crowd?

Absolutely. Scale the ingredients proportionally; preparation time increases only slightly.

How long can it sit out at a picnic?

Keep the salad on ice or in a cooler and consume within 2 hours (1 hour if the ambient temperature exceeds 32 °C / 90 °F).

What proteins pair best with this salad?

Grilled salmon, shrimp skewers, citrus-marinated chicken breast, or seared tofu complement the sweet-savory balance.

Is there a low-oil option?

Replace half—or all—of the olive oil with additional lime juice or unsweetened orange juice; adjust seasoning to taste.

Conclusion

Mango & Black Bean Summer Salad delivers a refreshing fusion of sweet fruit, earthy legumes, and zesty citrus, proving that wholesome food can be both effortless and exciting. With minimal prep and flexible variations, it’s an ideal addition to weeknight meals, backyard gatherings, and anything in between. Enjoy it chilled and savor every colorful bite.