Refreshing Mango Black Bean Salad for Hot Summer Days
The first time I made this, my daughter ate it straight from the bowl before I could get it to the table.
Chop everything, toss it together, and you are done. No stove, no fuss, just a bowl that tastes like summer showed up and decided to stay.
Refreshing Mango Black Bean Salad for Hot Summer Days
A bright, no-cook salad that comes together in 15 minutes with bold color and even bolder flavor.
Ingredients
- 2 cups fresh mango , about 2 medium mangoes, diced into half-inch cubes
- 1 can (15 oz) black beans , drained and rinsed
- 1 cup cherry tomatoes , halved
- 1 cup cucumber , diced, about half a large cucumber
- 1/2 cup red onion , finely diced
- 1 whole jalapeño , seeded and minced, leave seeds in for more heat
- 1/2 cup fresh cilantro , roughly chopped
- 3 tablespoons fresh lime juice , about 2 limes
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt , plus more to taste
- 1/4 teaspoon black pepper
Instructions
Tips & Notes
- Use a ripe but firm mango. If it gives too much when you press it, the cubes will fall apart when tossed.
- If you are sensitive to raw onion, soak the diced red onion in cold water for 5 minutes, then drain. The sharp bite softens considerably.
- This salad is best within 2 hours of making it. The mango releases juice over time and the texture shifts.
- For more protein, add one diced avocado just before serving. Add it last so it does not get smashed during tossing.
Nutrition per serving · estimated
Why Mango and Black Beans Work So Well Together
The sweetness of mango and the earthiness of black beans are not an obvious pair until you taste them side by side. The bean has enough density to anchor the fruit, so the salad has substance, not just sugar.
The lime and cumin in the dressing pull both ingredients toward the same place. They bridge the gap between tropical and savory without asking either one to change.
What to Serve This With
This salad works alongside grilled chicken or fish, where it acts almost like a fresh salsa on the side. It also holds its own as a standalone lunch with nothing else needed.
Spoon it over a bed of greens if you want to stretch it to 6 servings. The dressing at the bottom of the bowl becomes the salad dressing.
