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”
Happy Easter, Kalyn – I've never made anything with mangoes before, but the combination of black beans with sweet mangoes sounds wonderful!
You have such a knack at creating recipes that mix savory and sweet ingredients – this looks like another Kalyn success!
I have soaked slivered red onions in ice water before and it really does tame them a bit. Great for using raw in salads.
I always love cooking , and this is a very god article ,thanks
I am surprised more people don't grow their own mint. It's a weed after all and I can think of more than one garden that has been taken over by it.
I don't see why you couldn't make it with a different type of fruit like pineapple, melon, or even peaches. Let us know how it works if you try it!
Could another fruit be used if mangoes are not available?
I love black beans and mango together. The dressing sounds wonderful too.
Thanks everyone to everyone for the positive response to this combination.
~M, to soak onions, you just chop the onions, then soak in ice cold water for 20 minutes or so, drain, and then use in the recipe. It supposedly soaks out some of the raw onion taste. I've only read about it, but I've seen several recipes where the person recommended it.
This looks great! It would make a great lunch too! Can you explain how to soak the onions to get rid of the raw taste?
good lord, this looks good enough to dive into! i love my black beans, i can so imagine them working well with mango, but would never have come up with such a combination, not in my wildest bean dreams 😉
Hope you had a great Easter, Kalyn!
This salad looks great. I love combining mango with savory foods!
I'm so glad people are liking the sound of this. I loved the combo of mango, black beans, and avocado. I had a great time at my sister's today; hope everyone else had a good Easter!
Brilliant. Black beans in a fruit salad. Never would have thunk of it myself, but I love it already. Good goin'.
I'm always looking for good bean salads! Happy Easter!
oh wow, such a nice south-western flavored salad! i love the mango, black beans and chili-cumin flavors of it.
OH BOY a mango recipe!!!
They are falling off the trees down here!
Sounds like the perfect spring-summer side dish. Like the dish Lydia features, this would go well with my chicken-apricot tagine.
These flavors are screaming Summer! Tropics! Beach! Just what's called for to banish the last of the cold and rainy weather we've had this week in New England. I never really know when it's mango season here, because all mangoes are imported from somewhere else, but there is a short time when Indian and Mexican mangoes are available, and that's the time to make a wonderful salad like this one.
This looks gorgeous and sounds delicious! I can't wait to try it! Thanks for another fabulous recipe Kalyn!
so many of my favourite things in this. must try it!