Salad with Black Beans and Mango

A refreshing salad combines the sweetness of ripe mango with the hearty texture of black beans for a perfect balance of flavors. It's a quick, healthy dish that's great as a light lunch or a vibrant side.

Expert Cooking Tips

Rinse and drain the black beans well to reduce any canned bean taste.
Use ripe mangoes for the best sweetness and texture.
Add a squeeze of lime juice just before serving to keep the salad bright and fresh.

Ingredients 0/7

2 (15 ounce) cans black beans, drained and rinsed, or more to taste 2 avocados - peeled, pitted, and cubed 2 yellow mango - peeled, pitted, and cubed 2 tomatoes, chopped, or more to taste ½ red onion, chopped 2 lemons, juiced salt and ground black pepper to taste

Why This Meal Is A Winner

This salad combines creamy black beans with sweet, juicy mango for a perfect balance of flavors. It’s fresh, healthy, and packed with fiber and vitamins. Plus, it’s quick to make and works well for any meal or as a light snack.

Directions

Tos the black beans, diced avocado, chopped mango, tomatoes, red onion, and cilantro together in a big bowl. Squeeze fresh lemon juice over everything, then add a pinch of salt and some pepper to taste. Give it all a good stir so the flavors come together nicely. Taste and adjust the seasoning if needed, then let it sit for a few minutes before serving to let the flavors meld.

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By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Serving Combinations

Serve this salad chilled on its own, or as a side dish alongside grilled chicken or fish. It also pairs nicely with tortilla chips for a refreshing snack or appetizer.

Storing Food Safely

Store the salad in an airtight container in the refrigerator for up to two days. Keep any dressing separate until ready to serve to maintain the freshest texture.