Go Back

Black Bean Mango Salad

Black bean mango salad with juicy mango and crisp bell peppers, tossed in a bright lime-Dijon dressing. No cooking required—tender black beans and crunchy vegetables meld after a quick chill for maximum freshness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Black beans
  • 2 can (15 oz) black beans Drained and rinsed.
Fruit & vegetables
  • 2 mangoes Ripe, diced.
  • 1 cucumber Diced.
  • 0.5 red onion Finely diced.
  • 1 red bell pepper Diced.
  • 1 yellow bell pepper Diced.
Dressing
  • 0.25 cup olive oil
  • 2 tbsp fresh lime juice
  • 1 tsp Dijon mustard
  • 0.5 tsp ground cumin
  • 0.5 salt and pepper To taste.
Garnish
  • 2 tbsp chopped fresh cilantro

Method
 

Combine the salad
  1. In a large bowl, combine the black beans, diced mango, cucumber, red onion, and bell peppers.
  2. Gently toss the mixture just to distribute the ingredients evenly.
Whisk the citrus dressing
  1. In a small bowl, whisk together the olive oil, lime juice, Dijon mustard, and cumin until smooth and glossy.
  2. Pause and whisk again briefly so the cumin is evenly dispersed.
Toss and season
  1. Pour the dressing over the bean and vegetable mixture and gently toss to coat evenly.
  2. Season with salt and pepper to taste, tossing once more until the seasoning looks evenly distributed.
Finish and serve
  1. Sprinkle with chopped fresh cilantro and serve immediately for the freshest crunch.
  2. If you prefer deeper flavor, refrigerate for 30 minutes to let the flavors meld, then toss lightly and serve.

Notes

For best texture, dice the mango and peppers into similar bite sizes so every forkful has crunch and sweetness. Store covered in the refrigerator for up to 3 days; mango and cucumber will soften slightly but will still taste great. Freezing is not recommended due to the fresh cucumber and mango texture. For a lower-sodium option, use reduced-sodium beans and season lightly with pepper first.