Description
This Black Bean Mango Salad is a fresh, colorful, and flavor-packed dish made with juicy mango, hearty black beans, crisp vegetables, and a zesty lime dressing. Perfect as a healthy side dish, light lunch, meal-prep option, or taco topping, this easy salad comes together in minutes and delivers the perfect balance of sweet, savory, crunchy, and refreshing flavors.
Ingredients
Scale
For the Salad
- 3 cups diced mango (about 2 large or 3 medium mangoes)
- 1 cup diced cucumber (½ English cucumber or 2 Persian cucumbers)
- ½ cup diced red onion
- ½ cup diced red bell pepper
- 2 tablespoons seeded and finely diced jalapeño
- 1 cup cherry or grape tomatoes, halved
- 3 cups thinly sliced red cabbage (or Napa cabbage)
- ¼ cup fresh cilantro, chopped
- 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 pepper (optional)
- ½ teaspoon agave syrup, 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 red cabbage, and finely chop the cilantro.
- Add all prepared vegetables, mango, cilantro, and black beans to a large mixing bowl.
- In a small bowl, whisk together the lime juice, salt, black pepper, cayenne pepper, and agave syrup.
- Slowly drizzle in the olive oil while whisking until the dressing is smooth and combined.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Taste and adjust seasoning if needed.
- Cover and refrigerate for 20–30 minutes before serving for the best flavor.
- Serve chilled and enjoy.
Notes
- Use ripe but firm mangoes for the best texture.
- For a milder salad, remove all seeds from the jalapeño or omit it completely.
- Napa cabbage can be substituted for red cabbage.
- Add diced avocado just before serving for extra creaminess.
- This salad tastes even better after chilling for 30 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 145 kcal
- Sugar: 9 g
- Sodium: 220 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 5 g
- Cholesterol: 0 mg