This Black Bean Mango & Avocado Salad stands out for its vibrant flavors and refreshing textures.
The combination of sweet mango, creamy avocado, and crisp vegetables creates a balance of taste and color that’s as visually appealing as it is satisfying.
20-Minute Black Bean Mango & Avocado Salad
Equipment
- 1 Large mixing bowl
- 1 Citrus Juicer
- 1 Sharp Chef’s Knife
- 1 Cutting board
- 1 Set of Measuring Spoons
Ingredients
- 1 15 oz. can black beans, drained and rinsed
- 2 small mangoes diced
- 2 avocados diced
- 1 cup corn kernels from about 2 large ears
- 1 red bell pepper diced
- ½ red onion chopped
- ¼ cup fresh cilantro chopped
- 3 –4 limes juiced (or enough to coat the salad)
- ½ tsp chili powder
- Salt and black pepper to taste
Instructions
- Prepare the Fresh Ingredients: Begin by gathering all your fresh produce. Wash the mangoes, avocado, red bell pepper, red onion, and cilantro thoroughly under cold running water. Pat them dry with a clean kitchen towel to remove excess moisture. Carefully peel the mangoes, then dice them into evenly sized cubes for consistent texture. Slice the red bell pepper into small, uniform pieces and finely chop the red onion. Remove the pits from the avocados and dice them into chunks, setting them aside for the final assembly to prevent browning. Chop the fresh cilantro and keep it ready. This preparation ensures that each bite of salad will have a balanced combination of flavors.
- Cook and Cool the Corn (Optional): If using fresh corn, bring a large pot of water to a rolling boil. While the water heats, husk the corn and remove all silk threads. Carefully place the corn cobs into the boiling water and allow them to cook for 1½–2 minutes—just enough to tenderize while keeping a crisp bite. Remove the cobs with tongs and let them cool completely on a wire rack or plate. Once cooled, use a sharp knife to cut the kernels off the cob. If using canned or frozen corn, simply drain and rinse or thaw as needed. Properly cooled corn prevents the salad from becoming mushy and helps maintain vibrant colors.
- Combine the Base Ingredients: In a large mixing bowl, add the drained black beans first—they serve as a protein-rich, fiber-dense foundation. Then add the diced mango, corn kernels, chopped red bell pepper, and red onion. Sprinkle the chopped cilantro evenly over the mixture. Gently toss the ingredients with a large spoon or salad tongs, ensuring they are distributed uniformly. This step sets the stage for even flavor in every bite and keeps the salad visually appealing.
- Dress the Salad with Lime and Spice: Juice the limes using a citrus juicer, aiming for 3–4 limes or enough to lightly coat the salad. Pour the lime juice evenly over the combined ingredients. Add the chili powder for a subtle kick and season generously with salt and black pepper to taste. Use a gentle folding motion to toss the salad, making sure each ingredient is coated with the tangy, slightly spicy dressing. Taste at this stage and adjust the lime juice or seasonings as needed to achieve a bright, well-balanced flavor.
- Chill and Marinate for Flavor: Cover the bowl tightly with plastic wrap or a lid and place the salad in the refrigerator for 30 minutes to 1 hour. Chilling allows the flavors to meld together while keeping the ingredients crisp. This step also enhances the natural sweetness of the mango and the savory notes of the black beans, creating a harmonious flavor profile.
- Add the Creamy Avocado: Just before serving, fold in the diced avocado gently to maintain its creamy texture without mashing. The avocado adds richness and smoothness, balancing the tangy lime and sweet mango. For presentation, place the avocado on top of each serving or fold it lightly into the salad for a uniform blend.
- Serve and Garnish: Transfer the salad to individual bowls or a large serving platter. Serve with extra lime wedges on the side for those who enjoy an extra citrusy zing. Optionally, sprinkle a few extra cilantro leaves on top for garnish. This salad is perfect as a refreshing side dish, a light lunch, or a vibrant addition to any potluck or picnic.
Notes
- Use ripe, sweet mangoes for the best flavor—Ataulfo (honey) mangoes are ideal.
- Adjust chili powder to suit your heat preference; start with ½ tsp and add more gradually.
- Avocado should be added last to prevent browning and maintain a creamy texture.
- Fresh lime juice is essential; bottled lime juice will reduce brightness and freshness.
- Salad can be prepped a few hours ahead, but keep avocado separate until serving.
- Boiled corn can be substituted with frozen or canned corn for convenience.
- Tasting and adjusting seasonings is key—salt, lime, and chili powder should be balanced.
Beyond flavor, this salad is a nutritional powerhouse: black beans provide plant-based protein and fiber for digestive health, while avocado offers heart-healthy monounsaturated fats.
Corn and bell peppers contribute vitamins, minerals, and antioxidants, making this dish a nutrient-dense choice.
Light, low in saturated fat, and easy to prepare, it’s perfect for busy weekdays, casual lunches, or colorful potluck contributions.
Its quick assembly, minimal cooking, and ability to hold up in the fridge make it an ideal meal-prep friendly recipe for a health-conscious lifestyle.
Must-Have Tools for Perfect Results
Large Mixing Bowl
Ideal for combining all salad ingredients evenly.
Its wide surface ensures every bean, mango chunk, and corn kernel is coated with lime juice and seasoning.
Beyond this recipe, it’s perfect for tossing salads, marinating proteins, or mixing dough.
Citrus Juicer
Extracts fresh lime juice efficiently without seeds. Freshly squeezed juice brightens flavors in this salad and enhances nutrient absorption. A citrus juicer is also handy for cocktails, dressings, and marinades.
Sharp Chef’s Knife
Essential for dicing mangoes, avocados, bell peppers, and onions cleanly.
A high-quality knife ensures uniform cuts for even flavor and attractive presentation.
It’s a versatile tool for all chopping, slicing, and mincing tasks in the kitchen.
Cutting Board
Provides a stable, safe surface for chopping fruits and vegetables. A durable cutting board protects countertops and prevents cross-contamination, making it indispensable for everyday meal prep.
Measuring Spoons
Accurate measurement of spices and lime juice guarantees perfect flavor balance every time. Measuring spoons are essential for baking, cooking, and maintaining consistency in recipes.
Chef’s Secrets for Bright Flavors
The magic of this salad lies in balancing sweet, savory, and tangy flavors.
Using ripe mangoes enhances natural sweetness, while freshly squeezed lime juice adds a zesty punch that elevates every ingredient.
Gently tossing the avocado in at the end preserves its creamy texture and prevents it from turning mushy.
For extra depth, consider letting the salad chill for 30–60 minutes; this resting time allows the black beans, corn, and vegetables to soak up the lime and chili seasoning, creating a harmonious flavor profile.
Using high-quality, fresh ingredients consistently yields the most vibrant and satisfying results.
Serving Suggestions for Every Occasion
This salad is incredibly versatile.
Serve it as a colorful side dish for summer barbecues or pair it with grilled chicken, shrimp, or tofu for a protein-packed main course.
It also works wonderfully as a filling for wraps, tacos, or grain bowls, adding freshness, crunch, and natural sweetness.
Garnish with extra cilantro or a sprinkle of toasted pumpkin seeds for texture.
For an eye-catching presentation, serve the salad in a clear bowl so the vibrant layers of black beans, mango, corn, and bell pepper are visible, making it as visually appealing as it is delicious.
Storage Tips for Maximum Freshness
Store the salad in an airtight container in the refrigerator for up to 2 days. Keep avocado separate or add it just before serving to prevent discoloration.
If prepared in advance, store the lime dressing separately to maintain the crispness of vegetables.
Leftovers can be repurposed into tacos, wraps, or as a topping for roasted vegetables.
Avoid freezing, as the avocado and fresh vegetables will become mushy upon thawing.
Using fresh, properly stored ingredients ensures the salad remains vibrant, flavorful, and refreshing for multiple meals.
Frequently Asked Questions
1. Can I use canned corn instead of fresh?
Yes! Drain and rinse canned corn well before adding it to the salad. It’s a convenient alternative that keeps the flavor sweet and crisp.
2. How do I prevent avocado from browning?
Add avocado right before serving and gently fold it into the salad. You can also brush avocado pieces with a little lime juice to slow oxidation.
3. Is this salad vegan and gluten-free?
Absolutely! All ingredients are plant-based and naturally gluten-free, making it suitable for vegan and gluten-free diets.
4. Can I make this salad ahead of time?
Yes, prep most ingredients ahead of time and store in the refrigerator. Keep the avocado separate and fold it in just before serving for the best texture.
5. Can I adjust the spice level?
Definitely. Start with ½ teaspoon of chili powder and increase according to your taste preference. You can also add a pinch of cayenne for extra heat.
