Kalyn's Kitchen

Black Bean Salad with Mango and Avocado

This Black Bean Salad with Mango and Avocado is loaded with good flavors including a dressing with chile and lime! 

PIN Black Bean Salad with Mango and Avocado to try it later!

Black Bean Salad with Mango and Avocado finished salad in serving bowl

It’s Easter morning, and in a few hours I’ll be going for Easter Brunch at my sister Sandee’s house. Before I get busy making food for the brunch, I thought I’d share this recipe for Black Bean Salad with Mango and Avocado that I made a few weeks ago. I’m not making this for the Easter Brunch today, but it would be a great brunch or lunch dish if mangoes are in season where you live.

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. Happy Easter to everyone who’s celebrating today, and if you’re not celebrating Easter, I hope you’re having a nice relaxing Sunday.

Black Bean Salad with Mango and Avocado process shots collage

How to Make Black Bean Salad with Mango and Avocado:

(Scroll down for complete recipe with nutritional information.)

  1. 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.
  2. 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.
  3. 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.)
  4. Combine the black beans, avocado, and diced mango pieces, stirring gently so the avocado doesn’t get mashed on to the other ingredients.
  5. 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.)
  6. 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.
  7. Gently mix the chopped onion and sliced mint pieces into the salad mixture.
  8. Stir together the lime juice, white balsamic vinegar (or rice vinegar), ground cumin, chile powder, and salt, then whisk in the olive oil, 1 T at a time.
  9. 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 Using Mangos:

Mango Salsa with Red Bell Pepper from Kalyn’s Kitchen
Mango Chicken Curry from Simply Recipes
Chicken with Mango Barbecue Sauce from The Perfect Pantry
Mango Lassi from Kalyn’s Kitchen

Black Bean Salad with Mango and Avocado finished salad in serving bowl

Black Bean Salad with Mango and Avocado

Yield 4 servings
Prep Time 20 minutes
Total Time 20 minutes

Black Bean Salad with Mango and Avocado is loaded with good flavors!


  • 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
  • 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


  1. 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.)
  2. Peel the avocado and dice into 1 inch pieces, then put in plastic bowl.
  3. Toss avocado with 1 T fresh-squeezed lime juice.
  4. Peel and cut up the mango and dice into 1 inch pieces.
  5. Add mangoes to the bowl with the avocado.
  6. 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.)
  7. Chop red onion into small dice.
  8. Wash mint (or cilantro) leaves and spin dry with salad spinner or dry with paper towels.
  9. Slice mint leaves into thin slices until you have 1/4 cup (or chop the leaves if using cilantro.)
  10. Gently stir the chopped red onion and mint or cilantro into the salad mixture.
  11. 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.
  12. Whisk in the olive oil, one tablespoon at a time.
  13. Pour the dressing over the salad ingredients and gently stir to combine.
  14. This salad will keep for a few hours at room temperature, but it’s best served the day you make it.


Chili Powder is a blend of mild chiles, but any mild ground chile will work.

Recipe created by Kalyn.

Nutrition Information:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Black Bean Salad with Mango and Avocado would be approved for phase 2 or 3 of the 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 Recipes by Diet Type photo index pages to find more 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.

Pinterest image of Black Bean Salad with Mango and Avocado

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    37 Comments on “Black Bean Salad with Mango and Avocado”

  1. Pingback: Nov 22: Ham, Brie & Watercress, Pastrami & Hummus; Grilled Chicken Leg with Mango, Avocado and Black Bean Salad – The semiSerious Foodies

  2. 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.

  3. 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.

  4. 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! 😀

  5. 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.

  6. 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 🙂

  7. Kelly, we are finally having some heat here too. Hope you enjoy the salad!

  8. This might just be my absolute favorite flavor combination! Thanks so much for posting … it'll be perfect for the NYC heatwave!

  9. We had this tonight with steak tacos, and it was delicious. Since it doesn't keep well, we had to just eat it all!

  10. Mango season is pretty much over for this year, but I like this salad. Maybe next year.

  11. 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!

  12. 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.

  13. This sounds like a fantastic combo – and looks gorgeous. I have to give it a try.

  14. 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.

  15. 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!

  16. There are just so many good things packed into this salad!

  17. 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.