Black Bean Mango Salad
This Black Bean Mango Salad is loaded with good flavors including optional avocado and a dressing with chile and lime! See ideas in the post if you want a lower-carb option for this salad.
Anyone who likes black beans and mango is going to love this Black Bean Mango Salad, and it’s going to be delicious whether or not you use the optional avocado. The salad has a delicious chile-lime dressing that goes perfectly with the black beans. And I loved the addition of some thinly sliced mint leaves in this salad, but you could certainly use cilantro if you don’t want to buy mint.
What ingredients do you need for this salad?
- can of black beans, rinsed well and drained
- red onion
- thinly sliced mint leaves (or chopped cilantro)
- fresh-squeezed lime juice, I used my fresh-frozen lime juice
- white balsamic vinegar (affiliate link)
- ground cumin (affiliate link)
- Chili Powder (affiliate link)
- good-quality Olive Oil (affiliate link)
How can you make this salad lower in carbs?
A salad with black beans and mangos isn’t going to ever be super low in carbs. But you could make the salad a bit lower in carbs by using less beans and mango and more avocado. I’d also enjoy a salad with the mango replaced by red bell pepper, which would be a variation of this Black Bean and Pepper Salad that’s really tasty! And if you’d like a salad with mango and don’t care about the black beans, I recommend Laurel’s Jicama Salad which is a recipe I’ve made over and over!
More Salads with Black Beans:
How to make this Black Bean Mango Salad:
(Scroll down for complete recipe with nutritional information.)
- Dump a can of black beans into a colander placed in the sink, then rinse well with cold water (until no more foam appears) and let beans drain.
- Peel and dice the avocado into 1 inch pieces, place in a bowl, and toss with 1 T fresh-squeezed or fresh-frozen lime juice.
- Peel the mango, slice off the fruit, and cut into pieces about 1 inch. (Here is How to Cut a Mango if you haven’t done it.)
- Combine the black beans, avocado, and diced mango pieces, stirring gently so the avocado doesn’t get mashed on to the other ingredients.
- Finely chop 2 T red onion. (You could also use shallots or sliced green onions if you don’t have red onion. Some people like to soak the red onion in cold water to remove the “raw onion” taste, but I don’t mind it.)
- Wash the mint leaves and spin dry in a salad spinner. (You could use cilantro if you’re not a fan of mint.) Slice the mint leaves into thin chiffonade pieces.
- Gently mix the chopped onion and sliced mint pieces into the salad mixture.
- Stir together the lime juice, white balsamic vinegar (affiliate link) (or rice vinegar), ground cumin, chile powder, and salt, then whisk in the olive oil, 1 T at a time.
- Then gently stir the dressing mixture into the salad. This will keep for a few hours after the dressing is added, but it’s best eaten the same day you make it.
More Tasty Recipes with Mangos:
- one 15 oz. 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
- 1/4 cup thinly sliced mint leaves (see notes)
- 1 T + 1 T fresh-squeezed lime juice
- 1 tsp. white balsamic vinegar
- 1/4 tsp. ground cumin
- 1/4 tsp. Chili Powder (see notes)
- 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.
If you don't have mint or are not a mint fan, this salad would be great with cilantro or thinly-sliced green onion.
Chili Powder is a blend of mild chiles, but any mild ground chile will work.
Recipe created by Kalyn.
Amount Per Serving: Calories: 294Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 564mgCarbohydrates: 36gFiber: 12gSugar: 13gProtein: 8g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Black Bean Mango Salad would be approved for phase 2 or 3 of the original South Beach Diet, but salad with black beans and mango is too high in carbs for a low-carb diet plan.
Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2010. It was last updated with more information and an option for lower-carb versions in 2021.