Mango and Black Bean Salad
What You’ll Love About This Recipe
This Mango and Black Bean Salad is a burst of fresh flavors that’s as easy to make as it is delicious. Perfect for a quick lunch or a vibrant side dish, it’s sure to become a favorite.
- Healthy and filling: Packed with protein, fiber, and vitamins, it’s a nutritious choice that keeps you satisfied.
- Quick to prepare: Just chop, mix, and serve—no cooking required!
- Versatile and colorful: Great for picnics, potlucks, or even as a topping for tacos or grilled chicken.
Recipe
This Mango and Black Bean Salad is a revitalizing, vibrant dish that combines sweet, tangy, and savory flavors, making it perfect for summer gatherings or a nutritious side. To prepare, you’ll need 2 ripe mangoes (peeled and diced), 1 can black beans (rinsed and drained), 1 red bell pepper (diced), 1 small red onion (finely chopped), 1 jalapeño (seeded and minced), 1 avocado (diced), 1/4 cup fresh cilantro (chopped), 2 limes (juiced), 2 tablespoons olive oil, 1 teaspoon honey, and salt and pepper to taste. Begin by combining the mangoes, black beans, red bell pepper, red onion, jalapeño, and cilantro in a large bowl. In a small bowl, whisk together the lime juice, olive oil, honey, and salt and pepper. Pour the dressing over the salad and gently toss to combine. Just before serving, add the diced avocado and give it a final toss. For best results, let the salad chill in the refrigerator for 30 minutes to allow the flavors to meld. Prep time is 15 minutes, with no cooking required. This recipe serves 4 and provides approximately 250 calories per serving. It’s a healthy, gluten-free, and vegan dish inspired by Latin American cuisine.
Nutrition
This Mango and Black Bean Salad is not only delicious but also packed with essential nutrients. Here’s a breakdown of its nutritional content per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 8 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 10 g |
| Sugars | 15 g |
| Fat | 5 g |
| Saturated Fat | 1 g |
| Sodium | 300 mg |
| Vitamin C | 60% DV |
| Iron | 15% DV |
What To Serve With It
I love pairing my mango and black bean salad with grains like quinoa or brown rice, which add a nice texture and make it more filling. For protein, grilled chicken or shrimp work perfectly, balancing the sweetness of the mango with savory flavors. You could also try it with roasted veggies or tortilla chips for a fun, crunchy twist!
Grains and Sides
When I’m serving up a vibrant Mango and Black Bean Salad, I love pairing it with grains and sides that complement its fresh, tangy flavors. Healthy grains like quinoa or brown rice are my go-to—they add texture and make the dish more filling without overpowering it. For flavorful sides, I lean toward grilled veggies, like zucchini or bell peppers, or a simple avocado and lime rice. Sometimes, I’ll toss in a handful of cilantro-lime couscous for a zesty kick. These choices balance the salad’s sweetness and make every bite feel complete, without stealing the spotlight.
Protein Pairings
Though the Mango and Black Bean Salad is already packed with flavor, adding a protein can turn it into a hearty meal that’s perfect for lunch or dinner. I love pairing it with grilled chicken or shrimp—they’re simple protein sources that complement the sweet mango and tangy lime dressing. If you’re plant-based, tofu or tempeh works great, soaking up all those delicious flavor profiles. For a quick option, I’ll toss in some hard-boiled eggs or canned chickpeas. Whatever you choose, it’s a fun way to make the salad more filling while keeping the fresh, vibrant taste I crave.
