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–+ servings
A colorful black bean and mango salad with peppers, corn, cucumber and tomatoes in a glass bowl.
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4.60 from 5 votes

Black Bean and Mango Salad

This black bean and 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!
Prep Time15 minutes
Total Time15 minutes
Yield: 5 to 6 cups

Ingredients

For the salad:

  • 1 (14.5 oz.)can black beans, rinsed and drained
  • 1 (11 oz.) can white shoepeg corn, rinsed and drained
  • 1-2 tomatoes, chopped
  • 1 small red onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 cucumber, peeled and chopped
  • 1 mango, peeled and chopped

For the dressing:

  • ⅓ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 1 tablespoon hot sauce
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions

  • Combine all of the salad ingredients and mix well.
  • Separately, combine the dressing ingredients and mix well. (I like to use a small jar or Tupperware container to make dressing. Add everything, cover and shake it, shake it, shake it.)
  • Pour dressing over salad, starting with about ⅔rds of it and adding more as desired. (See notes below.) You can serve immediately but it gets even better after it sits for a couple of hours in the fridge.
  • Enjoy as a side salad, with chips for an appetizer, over grilled chicken or fish, or in a wrap.

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Notes

Dressing: You may not need all of the dressing. I usually start with about ⅔rds of it and add more as needed. You can save the extra in the fridge to drizzle over as you enjoy the leftovers.
Leftovers: This salad will keep, covered, in the fridge for up to a week. Stir it well to remix it and redistribute the dressing before serving.
Substitutions:
  • Corn: The recipe calls for a can of white shoepeg corn, but a can of regular corn or Mexicorn would be fine as well. You could also substitute frozen, thawed corn or use fresh corn if it's in season.
  • Tomatoes: I generally use two small Roma tomatoes for this recipe. Feel free to substitute another tomato.
  • Pepper: A red bell pepper or orange bell pepper would both work here - and add fun color.
  • Onion: Red onion is one of my faves, but if you don't like it or don't like raw red onion, you could leave it out.
  • Cucumber: A regular cucumber works great here. You could also substitute an English cucumber if you prefer.
The hot sauce we use -- Crystal brand -- is more flavor than heat, so this salad isn't at all spicy. It just adds some extra oomph. You can adjust the amount, depending on the brand you use and how spicy it is.

Video

Nutrition

Serving: 0.5cups | Calories: 168kcal | Carbohydrates: 22g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 235mg | Fiber: 5g | Sugar: 8g
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