Fresh, bright, and straightforward to put together, Mango Black Bean Salad is a vegetarian Mexican salad made with Ataulfo mango, black beans, and cooked sweet corn in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: 15 minutes
  • Yield: 4
  • Category: Salad
  • Cuisine: Mexican

Ingredients

  • 2 medium Ataulfo mango (chopped (about 1.5 cups))
  • 15 oz black beans (rinsed and drained (about 1.5 cups))
  • 1 cup cooked sweet corn ((or frozen, thawed))
  • 1 large red bell pepper (chopped)
  • 1 large tomato (deseeded and chopped)
  • 2 tablespoon red onion (finely chopped)
  • 1/2 jalapeno (seeds and ribs removed, then minced)
  • 1/4 cup cilantro (finely chopped)

Salad Dressing

  • 2 tablespoons extra virgin olive oil
  • 1 lime (juiced)
  • 1 teaspoon ground cumin
  • salt and pepper (to taste)
  • 1/4 teaspoon red chili flakes

Method

  1. In a small mixing bowl, add extra-virgin olive oil, lime juice, ground cumin, salt, pepper, and red chili flakes. Whisk well for few seconds.
  2. In a large mixing bowl, add the mango, black beans, sweet corn, red bell pepper, tomatoes, onions, and chopped cilantro. Pour the dressing over the salad. Toss everything well!
  3. Mango bean salad is ready. Serve at room temperature or chilled

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.