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Black Bean Mango Salad

Black Bean Mango Salad is a bright, no-cook toss combining rinsed black beans with sweet mango cubes, crisp red bell pepper, and lime-cumin dressing. Chill it for 15+ minutes so the flavors meld without softening the fruit.
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Prep Time 20 minutes
Chill 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: Mexican
Calories: 210
Ingredients Method Notes

Ingredients
  

Salad
  • 2 can (15 oz) black beans Drained and rinsed.
  • 2 mangoes Ripe but firm; diced.
  • 1 red bell pepper Diced.
  • 0.5 red onion Finely diced.
  • 0.25 cup fresh cilantro Chopped.
Dressing
  • 3 tbsp fresh lime juice
  • 2 tbsp olive oil
  • 0.5 tsp cumin
  • 1 Salt To taste.

Method
 

Build the salad base
  1. Combine black beans, diced mangoes, red bell pepper, and red onion in a large bowl.
  2. Fold in chopped fresh cilantro.
Make the lime-cumin dressing
  1. Whisk together fresh lime juice, olive oil, cumin, and salt in a small bowl until evenly combined.
Toss and chill
  1. Pour the dressing over the salad and toss gently to combine, coating everything evenly.
  2. Chill for at least 15 minutes in the refrigerator before serving, so the flavors meld and the mango stays firm.

Notes

For clean mango cubes, choose a ripe but firm mango so it holds its shape. Refrigerate leftovers in an airtight container up to 3 days; the mango may soften slightly. Freezing isn’t recommended because the texture of mango and onion changes. For a dairy-free or vegan variation, this recipe already fits; to make it gluten-free, ensure any served sides are gluten-free (the salad itself contains none).