Description
A vibrant and refreshing Black Bean Mango Salad featuring a colorful medley of fresh mango, crunchy cucumber, sweet red bell pepper, and nutrient-rich black beans, all tossed in a zesty lime dressing with hints of jalapeno and cilantro. Perfect as a light lunch or a healthy side dish, this salad combines sweet, spicy, and tangy flavors for an irresistible taste.
Ingredients
Scale
Salad 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 peppers)
- 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)
Dressing Ingredients
- 2 tablespoons fresh lime juice (about 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, omit for mild flavor)
- ½ teaspoon agave syrup (or maple syrup, or honey for non-vegan option)
- 1 tablespoon extra virgin olive oil
Instructions
- Prepare & Assemble Salad Ingredients: Using a vegetable chopper, dice the mango, cucumber, red onion, red bell pepper, and jalapeno into uniform pieces as pictured for consistent texture. Slice the cherry or grape tomatoes in half with a knife, thinly slice the red cabbage, and finely chop the cilantro leaves and light green stems. Combine all these prepared vegetables in a large mixing bowl along with the rinsed and drained black beans.
- Prepare Salad Dressing: In a small bowl, add the fresh lime juice, sea salt, freshly ground black pepper, and cayenne pepper if using. While whisking continuously, slowly pour in the extra virgin olive oil to emulsify the dressing, creating a rich and cohesive mixture. Stir in the agave syrup to balance the acidity with slight sweetness.
- Toss Salad with Dressing: Pour the prepared dressing over the assembled salad ingredients. Toss gently but thoroughly to ensure all components are evenly coated with the flavorful dressing. Chill the salad in the refrigerator until ready to serve to allow the flavors to meld together. Serve chilled and enjoy the fresh, vibrant tastes of this healthy salad.
Notes
- For a milder salad, omit the cayenne pepper or reduce the jalapeno quantity.
- You can substitute canned black beans with homemade cooked black beans for fresher taste.
- Adjust salt and lime juice to taste after tossing the salad for optimal flavor balance.
- This salad is best served chilled but can be stored airtight in the refrigerator for up to 2 days.
- For a non-vegan version, honey can be used instead of agave or maple syrup.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-inspired
Keywords: black bean mango salad, vegan salad, healthy salad, fresh mango salad, no cook salad, summer salad, gluten free, vegan lunch
