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- Ripe mango, diced - Black beans (15 oz can), rinsed and drained - Red bell pepper, diced - Red onion, finely chopped - Corn (1/2 cup, fresh or frozen) - Fresh cilantro, chopped (1/4 cup) - Jalapeño, deseeded and minced (optional) - Lime juice (2 tablespoons) - Olive oil (1 tablespoon) - Salt and pepper to taste When making this salad, the ingredients matter. Each adds flavor and texture. The ripe mango is key. It brings sweetness and a bright color. Black beans add protein and fiber. They make the salad filling and hearty. The red bell pepper gives a crisp crunch. It also adds a nice pop of color. Red onion offers a sharp bite. It balances the sweet mango. Corn, whether fresh or frozen, adds a sweet crunch. Fresh cilantro brings a burst of herbal flavor. If you like heat, add minced jalapeño. It gives a nice kick. For the dressing, lime juice adds tanginess. Olive oil gives smoothness. Salt and pepper enhance all the flavors. Each ingredient plays a role in making the salad vibrant and tasty. {{ingredient_image_1}} 1. In a large bowl, combine the diced mango, black beans, red bell pepper, red onion, corn, and minced jalapeño if you want some heat. Use a big bowl to help mix everything well. 2. Next, add the chopped cilantro to the bowl. Mix it well so the flavors can spread evenly. Cilantro gives a fresh taste that brightens up the salad. 3. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. This dressing adds flavor and ties all the ingredients together. 4. Now, drizzle the dressing over the salad mixture. Toss gently to coat everything. Be careful not to mash the mango as you mix. 5. Taste your salad and adjust the seasoning if needed. You can add more salt, pepper, or lime juice to suit your taste. 6. Let the salad rest for at least 10 minutes. This time helps the flavors blend nicely. As it rests, the salad will become even more delicious. To make the best mango black bean salad, start with a ripe mango. A ripe mango has smooth skin and gives slightly when you press it. This tells you it is sweet and juicy. If the mango feels hard, let it sit at room temperature until it ripens. Next, think about spice. If you like heat, add more jalapeño. If you prefer mild, skip it or use less. You can always taste and adjust. Start small, you can add more later. After mixing your salad, let it rest for at least 10 minutes. This helps all the flavors blend. The lime juice will soak in, making each bite taste even better. The resting time is key for a fresh and tasty salad. Pro Tips Choose the Right Mango: Look for a mango that is slightly soft to the touch and has a fragrant aroma. This ensures sweetness and ripeness for your salad. Rinse Black Beans Thoroughly: Rinsing your canned black beans not only removes excess sodium but also helps get rid of the canning liquid, which can sometimes have a metallic taste. Let Flavors Marinate: Allowing the salad to sit for at least 10 minutes before serving helps the ingredients meld together, enhancing the overall flavor profile. Customize Your Heat Level: Adjust the spiciness by adding more or less jalapeño, or even substitute with a milder pepper like a bell pepper for those who prefer less heat. {{image_2}} You can make fun changes to this salad. Use different beans if you want. Try kidney beans or pinto beans instead of black beans. This gives a new taste and texture. If you don’t have ripe mango, swap it for other fruits. Pineapple adds a sweet and tangy flavor. Peaches also work well and bring a nice softness to the mix. You can even use a mix of fruits for a fruity surprise. For the dressing, you can go vegan. Instead of olive oil, use avocado oil. It keeps the salad light and fresh. You can also use a vinegar-based dressing for a zesty kick. Changing the veggies in the salad can make it even better. In summer, add fresh cucumbers or zucchini for crunch. In winter, try roasted sweet potatoes for warmth. These additions keep the salad fresh and fun. When the seasons change, so can the fruits. In the fall, use apples or pears for sweetness. Winter fruits like oranges can add brightness. Mixing seasonal produce makes this salad exciting all year round. To keep your Mango Black Bean Salad fresh, use an airtight container. Glass or plastic containers work well. Always let the salad cool before sealing. Store it in the fridge right away. This salad tastes best when fresh. However, you can keep it for about 3 days. After that, the ingredients may lose their crunch and flavor. Can you freeze Mango Black Bean Salad? I don’t recommend freezing it. The texture of the mango and beans can change. If you must freeze it, do so without the dressing. Use a freezer-safe bag or container. When ready to eat, thaw it in the fridge overnight. After thawing, add fresh lime juice and olive oil for flavor. Enjoy your salad fresh for the best taste experience. You can store Mango Black Bean Salad in the fridge for up to three days. However, the taste is best within the first two days. The longer it sits, the softer the ingredients become. Yes, you can make this salad ahead of time. Prepare it a few hours before serving. This allows the flavors to mix well. Just keep it covered in the fridge. You can serve this salad with grilled chicken or fish. It pairs great with tacos or tortilla chips. You can also enjoy it as a light lunch or side dish. Yes, Mango Black Bean Salad is gluten-free. All the ingredients used are naturally gluten-free. This makes it a safe option for those who avoid gluten. You learned how to make a delicious Mango Black Bean Salad with simple steps. I shared tips for perfecting the recipe and suggested ingredient swaps to keep it fresh. Proper storage helps maintain taste, and I answered common questions about the salad. Enjoy this dish as a healthy side or a light meal. Don’t be afraid to experiment with flavors! Your taste buds will thank you for it.

Mango Black Bean Fiesta Salad

A refreshing and colorful salad featuring mango, black beans, and a zesty lime dressing.
Print Recipe Save Recipe
Prep Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Mexican
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 whole ripe mango, diced
  • 15 oz can black beans, rinsed and drained
  • 1 whole red bell pepper, diced
  • 0.5 whole red onion, finely chopped
  • 0.5 cup corn (fresh or frozen)
  • 0.25 cup fresh cilantro, chopped
  • 1 whole jalapeño, deseeded and minced (optional for heat)
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • to taste salt and pepper

Instructions
 

  • In a large mixing bowl, combine the diced mango, black beans, red bell pepper, red onion, corn, and minced jalapeño if using.
  • Add the chopped cilantro to the bowl, mixing well to distribute the ingredients evenly.
  • In a small bowl, whisk together lime juice, olive oil, salt, and pepper to create a dressing.
  • Drizzle the dressing over the salad mixture and gently toss until everything is well coated.
  • Taste and adjust seasoning with additional salt, pepper, or lime juice, if necessary.
  • Let the salad sit for at least 10 minutes to allow the flavors to meld.

Notes

Serve in chilled bowls or on a platter. Garnish with extra cilantro leaves and lime wedges.
Keyword black beans, healthy, mango, salad