Dinner

Black Bean Mango Salad Recipe

BySimon Carel December 25, 2025December 25, 2025

Introduction

This Black Bean Mango Salad is a vibrant and refreshing dish perfect for warm days or as a colorful side. It combines sweet mango with crunchy veggies and a tangy lime dressing for a burst of flavor in every bite.

A large white bowl filled with a colorful salad showing many chopped layers including bright yellow mango pieces, dark black beans, red cherry tomatoes, green cucumber chunks, red bell pepper bits, and thin strips of purple cabbage mixed with green herbs. The salad ingredients are evenly spread and look fresh with a mix of soft and crunchy textures. The bowl is placed on a white marbled surface next to a light gray and white striped cloth and wooden salad spoons. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups diced mango (about 2 large or 3 medium mangoes)
1 cup diced cucumber (½ English cucumber or 2 Persian cucumbers)
½ cup diced red onion (about ½ medium onion)
½ cup diced red bell pepper (about ½ pepper)
2 tablespoons seeded and finely diced jalapeno (1 large jalapeno or 2 serrano)
1 cup cherry or grape tomatoes (halved)
3 cups thinly sliced red cabbage (or Napa cabbage)
¼ cup chopped cilantro (leaves and light green stems)
1 can cooked black beans, rinsed and drained (14 oz can, or 1½-2 cups cooked beans)
2 tablespoons fresh lime juice (1 large lime)
¼ teaspoon sea salt (or pink salt, or ⅛ teaspoon regular salt, adjust after tossing)
⅛ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper (optional, skip for mild)
½ teaspoon agave syrup (or maple syrup, or honey for non-vegan version)
1 tablespoon extra virgin olive oil

Instructions

Step 1: Using a vegetable chopper or knife, dice the mango, cucumber, red onion, red bell pepper, and jalapeno into small, even pieces. Slice the cherry or grape tomatoes in half. Thinly slice the red cabbage and finely chop the cilantro. Combine all these ingredients with the rinsed and drained black beans in a large bowl.
Step 2: In a small bowl, whisk together the fresh lime juice, sea salt, black pepper, cayenne pepper (if using), and agave syrup. Slowly pour in the extra virgin olive oil while whisking to emulsify and create a smooth dressing.
Step 3: Pour the dressing over the salad ingredients and toss gently to combine all flavors. Chill the salad in the refrigerator until ready to serve for the best taste.

Tips & Variations

For extra crunch, add toasted pumpkin seeds or chopped nuts like almonds.
Swap red cabbage with Napa cabbage or kale for a different texture.
Adjust the heat by reducing or removing the jalapeno and cayenne pepper.
Use honey instead of agave syrup for a non-vegan sweetener option.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors intensify after chilling, but the vegetables may soften over time. For best freshness, keep the dressing separate and toss just before serving if preparing in advance.

How to Serve

A white round bowl sitting on a white marbled surface holds nine sections of fresh ingredients arranged neatly in a circle. Starting from the top left, there are bright yellow diced mango pieces with a smooth texture. Next to the mango, red bell pepper chunks with a glossy shine, followed by finely chopped light purple onions. Next are fresh green cucumber chunks with a soft, watery look, and beside them a small pile of dark, shiny black beans. Below the beans is a heap of finely chopped bright green jalapeno peppers. Moving left, there is a pile of shredded deep purple cabbage with a crisp texture, bright red halved cherry tomatoes with a shiny surface, and lastly finely chopped red onions with white parts mixed in. In the center, a small pile of vibrant green chopped cilantro rests, adding a fresh contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned mango instead of fresh mango?

Fresh mango is recommended for the best texture and flavor, but canned mango can be used in a pinch. Be sure to drain it well to avoid excess liquid diluting the salad.