Description
Mango Black Bean Corn Salad is a vibrant and refreshing dish that combines black beans, corn, and diced mango, all tossed together in a zesty, tangy dressing. It’s not only visually appealing but also packed with a delightful mix of sweet, savory, and spicy flavors. The salad is topped with fresh cilantro and a hint of jalapeño for an extra kick.
Ingredients
🥗 Salad:
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1 can (15 oz / 425 g) black beans, drained and rinsed
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1 cup (150 g) corn kernels (fresh, frozen & thawed, or canned)
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1 large ripe mango, peeled and diced
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1 red bell pepper, diced
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½ small red onion, finely diced
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1 small jalapeño, seeded and minced (optional for heat)
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¼ cup fresh cilantro, chopped
🥑 Dressing:
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3 tbsp olive oil
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2 tbsp lime juice (about 1 lime)
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1 tsp honey or agave
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½ tsp ground cumin
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Salt and black pepper, to taste
Instructions
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Prepare the Salad Ingredients
In a large bowl, combine black beans, corn, diced mango, red bell pepper, red onion, jalapeño, and cilantro. -
Make the Dressing
In a small bowl, whisk together olive oil, lime juice, honey, cumin, salt, and black pepper. -
Toss Salad
Pour the dressing over the salad ingredients. Gently toss to combine, ensuring everything is evenly coated. -
Chill & Serve
Let the salad sit for at least 15 minutes (or refrigerate 1–2 hours) to allow flavors to meld. Serve chilled or at room temperature.
Notes
This colorful salad is a perfect balance of sweet, savory, and zesty flavors. Serve it chilled as a refreshing side, a light lunch, or a topping for tacos and grilled proteins.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad, Side Dish
- Method: No-Cook / Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 6g
- Cholesterol: None
Keywords: Mango Corn Salad, Black Bean Salad, Mango Bean Salad, Corn Black Bean Salad, Fresh Mango Salad