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This black bean mango salad is bursting with colors, flavors and freshness and can be used as a salsa with chips or served on grilled chicken, fish or meat!
I call this black bean and mango salad the party salad.
It’s beautiful, dressed and always ready for a good time, whatever the occasion.
It brings color, flavor and fun. Party, party! 🎉
The recipe comes from my mom and we’ve both been making this salad for years now because it’s always a hit.
Plus, it’s loaded with veggies, which you know I love! We’ve got black beans and mango, of course, but also tomatoes and corn, cucumber and red onion.
And it’s all topped with a simple red wine vinaigrette that brings it all together.
This little salad is also really versatile!
Ways to serve black bean mango salad:
– Serve as a salsa with some tortilla chips or pita chips
– Use it as a topping for grilled chicken or fish
– Stuff into some fish tacos
– Serve as a side salad for a picnic or BBQ
– Add a scoop of this salad to a wrap with some turkey/chicken/steak
So many ways to enjoy it!
I also love that it’s a make-ahead dish, so it’s perfect for bringing to a potluck.
And since it’s vegan/vegetarian, gluten-free, low-carb and dairy-free, it’s a good one for a crowd.
Showing up with a gorgeous dish like this is always a good idea – and a good way to be invited back!
Plus, I love having an easy, delicious, go-to recipe in my back pocket that I know will work for almost any occasion. We all need some of those, right?!
I hope you give this black bean mango salad a try for your next party, picnic, BBQ or just family dinner night!
(Oh and be sure to check out my VIDEO for this recipe!)
P.S. Looking for more yummy appetizers? Check these out:
– And you can find all of my other healthy summer salads here for more delicious recipes!
You may not need all of the dressing. I usually start with about 2/3rds of it and add more as needed. You can save the extra in the fridge to drizzle over as you enjoy the leftovers. This salad will keep in the fridge for 4-5 days.
For the salad:
For the dressing:
Serving Size: 1/2 cup
Amount Per Serving: Calories: 148 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 315mg Carbohydrates: 22g Fiber: 5g Sugar: 8g Protein: 5g
You may not need all of the dressing. I usually start with about 2/3rds of it and add more as needed. You can save the extra in the fridge to drizzle over as you enjoy the leftovers.
This salad will keep in the fridge for 4-5 days.