20-Minute Black Bean Mango & Avocado Salad
A zesty, colorful salad featuring black beans, fresh mango, sweet corn, and crisp vegetables tossed with lime juice and chili powder, finished with creamy avocado. This plant-based, fiber-rich salad is fresh, easy to prepare, and perfect for summer meals or meal prep.
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.
