Mango Black Bean Summer Salad

Mango Black Bean Summer Salad is honestly one of those dishes you start craving as soon as the sun comes out. Ever wrestle with what to bring to a BBQ—something that’s not boring and doesn’t wilt into a sad puddle after two hours in the heat? Yep, me too. If you’re stuck between yet another potato salad or something actually vibrant, let me save you: this one packs a punch. That juicy sweetness, the pop of black beans, it just screams summer vibes. If you’re ever peckish for more easy crowd-pleasers, check out these healthy snack ideas.

Ingredients and Substitutions

Okay, let’s break down what you need for Mango Black Bean Summer Salad. First, grab two ripe mangoes (go ahead and test for that slight give—too hard and it’ll taste like a big ol’ carrot, trust me). You’ll also need a can of black beans, rinsed and drained—no need to get fancy and cook them from scratch unless you’re feeling a little extra. Toss in about a cup of cherry tomatoes for brightness, half a red onion sliced thin (so you’re not crying over your salad, ha), and a crisp bell pepper (any color, but I like red for that extra pop).

For zing, use a couple limes (juice and zest), fresh cilantro (unless you’re one of those who think it tastes like soap—swap in parsley if so), and a glug of olive oil. Totally optional, but sometimes I’ll dice in an avocado last minute for creaminess, just depends what’s rolling around in the fridge. Don’t sweat the small stuff—swap whatever you’re missing with something crunchy and fresh.

How to Make Mango Black Bean Salad

Making Mango Black Bean Summer Salad is… basically zero sweat. Start by cutting everything into small bite-sized bits—nobody wants a mango chunk the size of a tennis ball. Mangoes can be slippery, so watch your fingers. Throw the beans, diced mango, tomatoes, onion, and bell pepper into a big bowl. Give it a good toss, let the colors mingle.

Squeeze lime juice over the top. Get every bit—sometimes I use a fork to twist into the lime so I don’t waste a drop. Sprinkle the zest, add a drizzle of olive oil, a shower of salt and pepper. Chopped cilantro goes in last so it stays fresh. Stir, taste, fuss around with the seasoning, and try not to eat it all before your friends arrive. Easy as can be.

“This is my go-to summer salad. The flavors are just so fresh, and my family asks for it at every cookout. Even my picky 7-year-old likes it! Highly recommend.”
— Rachel M., fellow salad enthusiast

What to Serve Mango Black Bean Salad with?

Need ideas for what dishes go well with Mango Black Bean Summer Salad? No lie, it’s a total all-rounder. Here are my go-to moves:

• Scoop it up with tortilla chips as a chunky salsa (seriously addictive)
• Pile it on top of grilled chicken or fish—slaps every time
• Stuff it into tacos, wraps, or even as a topping for rice bowls
• Eat it solo for a light lunch (totally fine—I do it on hot days when I don’t want to cook)

It’ll brighten basically anything you’re serving next to it. I’ve even watched folks add a spoonful to cottage cheese—don’t knock it till you try it.

How to Make Ahead and Store

Prep Mango Black Bean Summer Salad a few hours before your party? Absolutely, and sometimes it’s even better because the flavors get all cozy together. Just remember—the avocado (if you’re using it) should go in right before serving so it doesn’t turn brown and weird. Cover and chill the salad for up to 24 hours.

If you’ve got leftovers (rare, but hey), pop them in an airtight container and toss them back in the fridge. It’ll last about two days before the veggies get soggy and sad. I wouldn’t freeze it—mango just doesn’t behave after thawing. Trust me, I’ve tried.

Tips for Best Results

If you really want Mango Black Bean Summer Salad to shine, here’s what I’ve learned after, like, way too many bowls:

First, always taste your mango before you cut it up. If it’s not sweet enough, add a pinch of sugar or a squirt of honey to the salad. Don’t skip the lime zest—seriously, just zest it right into the bowl. You’ll notice the difference. If you’re hoping for extra crunch, throw in some chopped cucumber or jicama. Salt is important here—start small, taste, add more. And don’t be afraid to play around with what’s in season.

Common Questions

Can I use frozen mango?
Yep, just thaw and drain well. Might be a touch softer, but still darn tasty.

How spicy should it be?
I like a little kick, so sometimes I add a diced jalapeño. Totally optional. You could skip it if you don’t want any heat.

Is this gluten-free?
Sure is. Nothing in here contains gluten, so you’re safe if you’re avoiding it.

Can I make this a meal?
Add grilled shrimp or chicken, maybe some quinoa… boom, a whole meal.

What other beans work?
Chickpeas are fun. Pinto beans too. Use what you like or have in the pantry.

Your Summery Salad Solution

Alright, that’s pretty much all you need to win at potluck season or just step up your weekday lunches. I totally swear by Mango Black Bean Summer Salad—no five-star restaurant needed, just your favorite bowl and plenty of sunshine. Don’t overthink it, make it your own, and you might end up adding it to every menu once you see how easy it is. If you want another take or more step-by-steps, check out this Mango Black Bean Salad for extra spins on the classic. Let me know how yours turns out!

Print