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Mango Black Bean Salad

A vibrant, nutritious salad combining sweet mangoes with earthy black beans, fresh vegetables, and a zesty dressing, perfect for warm days and gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Healthy, Mexican
Calories: 220
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 can 15 oz black beans, drained and rinsed
  • 2 pieces ripe mangoes, peeled, pitted, and diced
  • 1 piece red bell pepper, diced
  • 0.5 piece red onion, finely chopped
  • 0.25 cup fresh cilantro, chopped
  • 1 piece jalapeño, seeded and finely diced (optional for some heat) Can be omitted if you prefer no heat.
Dressing ingredients
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 2 pieces lime juice (from 2 limes)
  • to taste salt and pepper

Method
 

Preparation
  1. Rinse and drain the black beans.
  2. Dice the mangoes, red bell pepper, and onion, then chop the cilantro and jalapeño (if using).
Mixing
  1. In a large mixing bowl, combine the black beans, diced mangoes, bell pepper, onion, and cilantro.
Dressing
  1. In a separate bowl, whisk together the lime juice, olive oil, ground cumin, salt, and pepper.
Final Assembly
  1. Pour the dressing over the salad mixture and gently toss until everything is evenly coated.
  2. Taste and adjust the seasoning to your liking—add more lime juice or a pinch of salt, if desired.
  3. For an even better flavor, allow the salad to chill in the refrigerator for about 30 minutes before serving.

Notes

For maximum flavor, always use ripe mangoes and fresh veggies. Consider adding corn, avocado, or diced tomatoes for additional textures. If making ahead, store the salad without the dressing to keep it crisp.