This healthy Mango Black Bean Salad is hearty, bursting with flavor, and packed with plant-based protein and fiber. Made with 8 low-budget, pantry-friendly ingredients in 15 minutes (not including marinating time)!
Black beans are an inexpensive vegan staple, packed with fiber, protein, complex carbs, and a creamy, slightly earthy flavor (perfect for making chili and meat-free meatballs). When combined with sweet and creamy mango, crunchy fresh red pepper, and a zingy citrus and vinegar dressing, this healthy mango black bean salad is a must-try for taco nights, potlucks, BBQs, and anytime you’re craving a sweet and savory fresh salad!
The combination of ingredients creates a simple salad that is not only a wonderful combination of color, flavor, and texture, but it will also keep you satisfied until your next meal! Not to mention that this mango salad recipe is also naturally gluten-free, oil-free, low fat, vegetarian, and vegan!
Enjoy this Mexican black bean salad with mango as a light meal or side dish any time you can get your hands on fresh mango; you won’t regret it. With just a handful of inexpensive ingredients, one bowl, 5 minutes prep, and a versatile recipe (keep reading for all our favorite mix-ins and recipe variations), this salad recipe is great for adding to your fresh salad/salsa rotation alongside mango cucumber salsa, vegan calabacitas, and this delicious 3-bean salad!
This vegan black bean salad with mango requires just a handful of inexpensive pantry and kitchen basics, including:
This mango side dish is actually fairly versatile. Here are just a few ways to adapt the recipe to your liking!
If making a black bean mango avocado salad, only add the avocado when serving; otherwise, the shelf life is reduced to just one day (as the avocado will brown).
Alternatively, you can use a vegetable peeler to peel the mango (apart from a small section around the stem to hold on to, as it’s very sticky/slippery). Then dice the mango. That way, you won’t waste any flesh and will have neat diced mango pieces.
1) First, drain and rinse the black beans. Then peel and chop the bell pepper and mango into ½-inch pieces.
2) Combine all the ingredients in a large bowl, carefully toss, and then allow it to ‘marinate’ in the refrigerator, covered, for at least an hour before serving.
We recommend assembling the salad up to a day in advance to allow it to marinate overnight in the fridge. It’s at its best texturally within the first 1-2 days. However, you can store the leftovers for 3-4 days.
The mango will release more juices, and the ingredients will soften/ become mushy over time.
As there aren’t too many fresh elements in this salad either (like tomato/cucumber), you may be able to freeze it in an airtight freezer-safe container for up to 3 months. Allow it to thaw in the fridge overnight before enjoying. Drain any excess liquid if preferred, taste, and adjust the seasonings/ add more fresh juice and lime zest, etc., to freshen up the flavor if needed.
You can serve this black bean salad with mango as a hearty side salad, a mango black bean salsa, or even a light main. Some ideas include:
You can also enjoy the mango bean salad over a bed of leafy greens and with a grain (like rice, quinoa, etc.) for a quick, complete meal.
Yes, you can make this mango bean salad with pinto beans, kidney beans, Great Northern beans, etc.
The main way is to give it a gentle squeeze. If ripe, there should be a little give. It should also smell sweet and fruity near the stem.
If you’re unable to find mango, fresh or grilled pineapple should also work well.
You might also enjoy browsing through this collection of 59 Ways to Use a Can of Beans.
This recipe was generously donated by my friend Simone, founder of the blog VegConcious. She brought it to one of my potlucks and it was like a party in my mouth.
Photos by Alfonso Revilla
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Amber says
This was the perfect side dish for camping! Easy to make ahead of time and holds up well.
Andrea White says
Agreed! Love how it's easy to make in advance and enjoy as needed!
Nancy Wu says
this salsa is good on its own and on rice bowls and wraps
Cindy Newland says
One of my favorites! I love the black bean and mango combo. Thanks for the tip about adding quinoa.
Chef Mireille says
This salad has all of my favorite ingredients. It was so good. Can't wait to make it again!
Bianca says
Yumm this was so delicious! I love mango and black beans and they are just perfect in this salad
Andrea White says
They're the best kind of combo!
Bianca says
Yummm this was so delicious! I love black beans and mango and this had both in it!
Andrea White says
Right?! They go together so well!
Emily Flint says
This was so delicious and the mango made it even better! I made it for a dip but ended up eating it with a spoon!
Andrea White says
Right?! Mango anything makes everything better!
Cindy Lefebvre says
I can't wait to try this salad. So excited to have another salad to bring to the cottage this year.
Andrea White says
It's a great one that's easy to make and so delicious!