Bright, refreshing, and packed with vibrant flavors, Black Bean & Mango Salad is the perfect balance of sweet, savory, and zesty. This salad pairs the creamy texture of black beans with the juicy sweetness of ripe mangoes, all brought together with a tangy lime dressing and fresh herbs. Perfect as a side dish for summer barbecues, a topping for tacos, or a standalone light meal, this colorful dish is both satisfying and nutritious. It’s quick to assemble, making it ideal for busy days or last-minute gatherings. Plus, it’s vegan, gluten-free, and full of wholesome ingredients that will leave you feeling great.
Ingredients:
- Salad:
- 1 (15 oz) can black beans, rinsed and drained
- 2 ripe mangoes, peeled, pitted, and diced
- 1 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced (optional, for creaminess)
- Dressing:
- 3 tablespoons fresh lime juice (about 2 limes)
- 2 tablespoons olive oil
- 1 teaspoon honey (or agave for vegan option)
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
Instructions:
- Prepare the Salad:
- In a large bowl, combine black beans, diced mangoes, red bell pepper, red onion, and cilantro. If using, gently fold in the diced avocado.
- Make the Dressing:
- In a small bowl or jar, whisk together lime juice, olive oil, honey (or agave), cumin, salt, and pepper until well combined.
- Assemble the Salad:
- Pour the dressing over the salad and gently toss to coat all ingredients evenly. Be careful not to mash the mango or avocado if using.
- Chill and Serve:
- Allow the salad to rest in the fridge for at least 15–20 minutes to let the flavors meld together. Serve chilled or at room temperature.
Tips:
- Add a bit of spice with diced jalapeño or a pinch of chili powder if you like some heat.
- This salad pairs wonderfully with grilled chicken, fish, or as a topping for tacos or burrito bowls.
- Store leftovers in an airtight container in the fridge for up to 2 days, but note that the avocado may brown slightly.
