Description
This Black Bean Mango Salad is a fresh, vibrant dish packed with juicy mango, hearty black beans, and crisp vegetables tossed in a zesty lime dressing. Perfect for quick lunches, healthy sides, or summer gatherings.
Ingredients
Scale
For the Salad:
- 3 cups diced mango (2 large or 3 medium)
- 1 cup diced cucumber
- ½ cup diced red onion
- ½ cup diced red bell pepper
- 2 tablespoons finely diced jalapeño
- 1 cup cherry or grape tomatoes, halved
- 3 cups thinly sliced red cabbage
- ¼ cup chopped cilantro
- 1 can (14 oz) black beans, rinsed and drained
For the Dressing:
- 2 tablespoons fresh lime juice
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon cayenne (optional)
- ½ teaspoon agave syrup or maple syrup (or honey)
- 1 tablespoon extra virgin olive oil
Instructions
- Dice the mango, cucumber, red onion, red bell pepper, and jalapeño into small, even pieces.
- Slice the tomatoes in half, thinly slice the cabbage, and finely chop the cilantro.
- Add all prepared ingredients to a large mixing bowl along with the black beans.
- In a small bowl, whisk together lime juice, salt, pepper, cayenne, and sweetener.
- Slowly drizzle in olive oil while whisking to emulsify the dressing.
- Pour the dressing over the salad and gently toss to combine.
- Chill for 20–30 minutes before serving for best flavor.
Notes
- Use ripe mangoes for the best sweetness and texture.
- Adjust jalapeño to control spice level.
- Letting the salad chill enhances the flavor.
- Can be made ahead and stored for up to 2–3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American / Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 9 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 6 g
- Cholesterol: 0 mg