Black Bean Mango Salad is a healthy, flavorful dish that combines black beans and mango tossed with a light citrusy salad dressing. Easy to put together, refreshing summer salad served as main dish or side with grilled veggies
Like most recipes shared on the blog, this salad uses minimally processed ingredients. I have cooked black beans from scratch using Instant Pot (No Soak). Although, you can easily skip the heavy lifting and use canned black beans.
Mango Black Bean salad is completely customizable. It doubles up as a filling meal for anyone who is looking to eat healthy especially plant-based meals. It is also Gluten Free, contains no nuts or seeds.
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Ingredients
Black Beans - I have cooked Black Beans using Instant Pot (No Soak Method). This method helps with meal planning. I freeze the cooked beans to make a nourishing bowl of Vegetarian Taco Soup or salad for weeknight dinner.
You can use canned beans. Just rinse thoroughly, drain and use.
Mango - I have used 2 cups of diced Kesar Mangoes for this recipe. Feel free to use Kent Mangoes or Tommy Atkins.
You can substitute mangoes with peach, pineapple and strawberries (depending on season and availability). These fruits are slightly tart and sweet, making it perfect for salads.
Vegetables - English Cucumber, Green Peppers, Carrots (Grated), Tomatoes, Onions.
Use seasonal fruits and veggies. Also, take a peek inside your refrigerator and use up the tiny bits and pieces of veggies - say quarter cabbage, bell peppers etc. Mix it up!
Salad Dressing - EVOO, finely chopped fresh jalapeno (minus the seeds), smoked paprika, black pepper, salt and lime juice.
We personally like the combination of sweet and spicy, hence included some fresh jalapeno and paprika. Feel free to adjust the quantities or skip. Although, I would recommend some heat to balance the sweetness from mangoes and acidity from lime.
How to make Black Bean Mango Salad
There is not much to do except add all the ingredients to a bowl and give it a good mix!
Add a generous quantity of chopped cilantro just before serving!
I would recommend chilling the salad in the refrigerator for atleast 30 minutes before serving OR if you are impatient, like me, just dig in!
Serving Suggestions & Variations
We love serving the salad in lettuce cups. Frankly, this salad is perfect for potlucks, summer picnics and lunches. It is light and refreshing!
You can also serve this salad with baked nachos or tortilla chips if you are craving for something salty and crunchy.
This salad recipe is a keeper and here is how you can mix and match, make things interesting for folks at home.
Beans - Substitute black beans with Chickpeas, Kidney Beans or Cannellini Beans. Most of these items are stored in pantry or freezer (if you meal prep or cook beans from scratch).
Turn this salad into a buddha bowl by adding some quinoa or brown rice, avocado, pickled onions etc.
You can add couscous, bulgur and some crumbled feta cheese.
Toasted nuts like walnuts, pecans or pine nuts add crunch and are good fats. Use unsalted nuts and add them in moderation.
Storage and Freezing Tips
The salad stays fresh for 1-2 days in the refrigerator. Store the leftovers in an airtight container.
If you are serving this for a party or get-together, you can prep all the ingredients ahead of time and toss them together with the dressing, just before your guests arrive.
It is important to use mangoes that are perfectly ripe, else it will turn the whole thing into a mush.
More Vegetarian Salad Recipes
Shirazi Salad (Persian Salad made with cucumbers, onion and tomatoes)
Pear Salad with Feta, Apples and Walnuts
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Black Bean Mango Salad Recipe (Vegan)
Ingredients
- 1 cup Black Beans refer notes below
- 2 cups Mangoes diced, about 3 Mangoes.
- 1 Green Bell Pepper finely chopped, about 3/4 cup
- 1 Carrot grated, about 1/2 cup
- 1 English Cucumber diced
- 1 Tomato small, about 1/4 cup finely chopped
- 1 Onion medium, finely chopped
Salad Dressing
- 1 Jalapeno de-seed, finely chopped
- 1 ½ teaspoon Extra Virgin Olive Oil
- ¼ teaspoon Smoked Paprika
- ¼ teaspoon Black Pepper Powder
- Juice of 1 Lime
- Salt to taste
- Finely Chopped Cilantro
Optional
- Lettuce for serving
Instructions
- In a large bowl, add the veggies, cooked black beans and mangoes.
- Add the salad dressing (check ingredients under salad dressing) and finely chopped cilantro, toss well and refrigerate for 30 minutes.
- Garnish the salad with finely chopped cilantro leaves and serve.
Notes
- Black Beans - You can either cook your beans from scratch - Soak overnight and pressure cook beans until soft or use your Instant Pot.
- If using canned beans, rinse the beans thoroughly, drain and use.
- You can substitute black beans with Chickpeas, Kidney Beans or Cannellini Beans. Most of these items are stored in pantry or freezer (if you meal prep or cook beans from scratch).
- Mango - I have used Kesar Mangoes. Can be easily sourced in Indian grocery stores. You can use Kent Mangoes or Tommy Atkins.
- The recipe is Dairy free and contains No nuts. However, toasted nuts like walnuts, pecans or pine nuts add crunch and are good fats. Use unsalted nuts and add them in moderation.
- The salad stays fresh for 1-2 days in the refrigerator. Store the leftovers in an airtight container.
- If you are serving this for a party or get-together, you can prep all the ingredients ahead of time and toss them together with the dressing, just before your guests arrive.
- It is important to use mangoes that are perfectly ripe, else it will turn the whole thing into a mush.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan