Mango Salad with Black Beans, Avocado, Mint, and Chile-Lime Vinaigrette
(This Black Bean Mango Salad is a recipe from the early days of the blog that has been removed from my site. These Days if I wanted a salad that had mango, I would probably make Laurel’s Jicama Salad instead. I am keeping this printer-friendly recipe here in case anyone was a fan of this recipe and still wants to find it.)
(Makes about 4 servings, recipe created by Kalyn.)
1 can black beans, rinsed well and drained
1 avocado, peeled and diced into 1 inch pieces
1 mango, peeled and diced into 1 inch pieces
2 T minced red onion (can also use shallots or sliced green onion)
1/4 cup thinly sliced mint leaves (you could use cilantro if you don’t have mint)
1 T + 1 T fresh-squeezed lime juice
1 tsp. white balsamic vinegar (or rice vinegar)
1/4 tsp. ground cumin
1/4 tsp. chile powder (chile powder is a blend of mild chiles, but any mild ground chile will work)
salt to taste (I used just a pinch of salt)
2 T good-quality olive oil
Drain the black beans into a colander placed in the sink, rinse beans with cold water until no more foam appears, then let beans drain while you prep other ingredients. (Sometimes I pat them dry with a paper towel if they still seem wet.)
Peel the avocado and dice into 1 inch pieces, then put in plastic bowl. Toss avocado with 1 T fresh-squeezed lime juice.
Peel and cut up the mango and dice into 1 inch pieces. Add mangoes to the bowl with the avocado. Add drained black beans and stir very gently to combine. (Don’t stir too much or the avocado will get mashed on to the other ingredients.)
Chop red onion into small dice. Wash mint (or cilantro) leaves and spin dry with salad spinner or dry with paper towels. Slice mint leaves into thin slices until you have 1/4 cup (or chop the leaves if using cilantro.) Gently stir the chopped red onion and mint or cilantro into the salad mixture.
In a small dish, stir together the 1 T lime juice, white balsamic vinegar (or rice vinegar), ground cumin, chile powder, and salt to taste. Whisk in the olive oil, one tablespoon at a time. Pour the dressing over the salad ingredients and gently stir to combine.
This salad will keep for a few hours at room temperature, but it’s best served the day you make it.
37 Comments on “Mango Salad with Black Beans, Avocado, Mint, and Chile-Lime Vinaigrette”
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Ray, sorry to hear you did not like it. I did enjoy the salad, as did one other people who commented, but people definitely do like different things.
I was really disappointed in this recipe 🙁 I'm not sure if it was the olive oil or just the sauce in general that made it taste so terrible.
Thank you, Kalyn for this amazing flavor combination. Great energy food, too! I felt so recharged after eating this. This is the 1st recipe I've tried from your blog & all I can say is wow! I did add a tiny bit of cayenne because I like it hot… but my, oh my! 😀
For this recipe I used Penzey's Regular Chili Powder which has ground ancho chiles, cumin, garlic, and Mexican oregano. However if you only have ground red chiles I think that will be fine in the recipe. The Penzey's blend isn't very hot.
I'm not American and always get confused when I see chile powder in a recipe. Are we talking about ground red chilis in this instance… or about a Mexican spice mix containing other spices as well? Thanks 🙂
Kelly, we are finally having some heat here too. Hope you enjoy the salad!
This might just be my absolute favorite flavor combination! Thanks so much for posting … it'll be perfect for the NYC heatwave!
We had this tonight with steak tacos, and it was delicious. Since it doesn't keep well, we had to just eat it all!
Mango season is pretty much over for this year, but I like this salad. Maybe next year.
Sharono, thanks so much for catching that! I did have it right in the step-by-step instructions at the first, but wrong in the recipe. (Hate it when I make mistakes like that!) I'll fix it right now, so sorry!
Long time reader of your blog but have never commented before.
I made this during the week last week and this recipe is great. I think there's a small error however. You suggest tossing the avocado with 1 T of the olive oil and I think you meant to toss it with the first tablespoon of lime juice. Otherwise, I have only 1 tablespoon of oil for the dressing and never use the second tablespoon of lime.
Added the extra lime later on and the recipe was good but I think it would have been better with the lime straight on the avocado.
This sounds like a fantastic combo – and looks gorgeous. I have to give it a try.
I love all the ingredients in this salad! I can only imagine it being divine. I'll be writing these ingredients on my shopping list for next week.
I am imagining the taste of the ingredients combine, and I sure think that it is an explosive mouth watering summer treat for everyone, sweet, sour, minty flavor in one can definitely make me forget my name for a while! Thank you for sharing your recipe!
There are just so many good things packed into this salad!
What a fresh and inviting salad. I love mint in salads— I've been adding it to various salads all week. Can't get enough of it. I bet it is fabulous with mango.