This Easy Mango Black Bean Salad is a great no-cook side dish or condiment. It’s sweet and savory, refreshing, and packed with fiber and nutrients.
I hope you all had a wonderful weekend! And perhaps some of you are lucky enough to have today off as well. Last week, we redid our kitchen and living room floor, and as DIY projects tend to, it took much longer than expected.
It wasn’t too much of a mess, and I did have access to the kitchen, but my in-laws were also visiting (and helping), so I didn’t have much time to cook this week. It was nice being out of the kitchen, but I started to miss home-cooked food.
Easy Mango Black Bean Salad Recipe Ingredients
- Beans – I used one (15-ounce) can of black beans, drained and rinsed.
- Mango – This recipe calls for two large mangoes. I don’t love cutting mangoes, but it’s worth it!
- Veggies – I used one medium red pepper, a small jalapeno, white onion, and minced garlic.
- Cilantro
- Lime – I prefer fresh lime juice, and used the juice of one lime.
- Maple syrup – Be sure to use pure maple syrup instead of artificially flavored pancake syrup.
- Salt – To taste
How To Make This Mango and Black Bean Salad
- Peel the mangoes and cut the fruit away from the seed. Dice the fruit into bite-sized chunks. You can also leave the peel on, cut the fruit off the seed, and then scoop it out of the skin and dice it.
- Add the diced mango and all remaining ingredients to a medium-sized bowl and mix until combined. Serve with chips, if desired.
Recipe Tips and Thoughts
- This recipe is vegan and gluten-free.
- I didn’t have a lot of time this morning, so I decided to make something quick and easy that required no cooking at all. I’ve been wanting to make a mango black bean salad for a while now, but I never could seem to find mangos that looked good.
- Two things I have learned recently: I really love eating mangos, and I really hate cutting them up. I feel like someone should have made the seed much smaller so I could enjoy more of the delicious fruit :). Or I need to get better at cutting them!
- This Easy Mango Black Bean Salad is perfect for a refreshing summer side dish and goes great on burgers, tacos, and salads!
- Store it in an airtight container in the fridge for up to three days.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Quick and Easy Appetizer Ideas?
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Easy Mango Black Bean Salad
- Total Time: 15 minutes
- Yield: 5-6 1x
Description
A quick, easy and delicious summer side dish and condiment!
Ingredients
- 1 (15 ounce) can black beans, drained and rinsed
- 2 large mangos
- 1 medium red pepper, diced
- 1 small jalapeño, diced
- 1/2 small white onion
- 1 glove garlic, minced
- 1/3 cup chopped cilantro
- Juice of 1 lime
- 1 teaspoon pure maple syrup
- Salt, to taste
Instructions
- Peel the mangoes and then cut the fruit away from the seed. Dice the fruit into bite size chunks. You can also leave the peel on, cut the fruit off the seed and then scoop it out of the skin and dice it.
- Add the diced mango and all remaining ingredients into a medium sized bowl and mix until combined. Serve with chips, if desired.
Notes
Keeps in the refrigerator for up to 3 days.
- Prep Time: 15 mins
- Category: Side, Salad
Such a yummy recipe. Didn’t realize just how well black beans and mango go together. This one is definitely in my favorite to make again pile.
I’m so glad you enjoyed it!!
I had a small dinner party outdoors on my deck and this salad stole the show! I loved it and so did my quest.
That’s great to hear! So glad everyone enjoyed it 🙂
I couldn’t believe how good are mango and bean together :O Thanks Izzy!
So good!
Mango is one of my top three favorite fruits, so I’m always adding it to things. I make a similar black bean mango salad, and you’re right this salad is really versatile. Love that you add red bell pepper to yours.