Name: Mango Black Bean Salad Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 30 ounces of black beans (2 cans), drained and rinsed; 2 mangos, peeled and cut into ½ inch wide pieces; 1 red bell pepper, rinsed, seeds removed and chopped; 3 green onions (white and green parts), sliced; ¼ teaspoon of red pepper flakes; 1/4 cup of red wine vinegar; Zest and juice of 1 orange; Zest and juice of 1 lime

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Introduction

This Mango Black Bean Salad is a vibrant, refreshing dish perfect as a light lunch or a flavorful side. Combining sweet mangoes with hearty black beans and zesty citrus, it’s a delightful mix of textures and tastes.

A close-up of a black bowl filled with a colorful black bean salad sits on a white marbled surface with a light gray cloth nearby. The salad layers include shiny deep purple-black beans scattered throughout, small juicy yellow pineapple chunks, bright red bell pepper pieces, and fresh green onion slices, giving a mix of colors and textures. Two silver spoons rest inside the bowl, partially buried in the salad, with their handles extending outward on the cloth. The salad looks fresh and moist, with a slight sheen of dressing on the ingredients. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

30 ounces of black beans (2 cans), drained and rinsed
2 mangos, peeled and cut into ½ inch wide pieces

1 red bell pepper, rinsed, seeds removed and chopped
3 green onions (white and green parts), sliced

¼ teaspoon of red pepper flakes
1/4 cup of red wine vinegar

Zest and juice of 1 orange
Zest and juice of 1 lime

Instructions

Step 1: Combine all ingredients in a large bowl and mix well to ensure everything is evenly coated with the citrus and vinegar flavors.

Step 2: Chill the salad for one hour before serving to allow the flavors to meld and intensify.

Tips & Variations

For extra crunch, add chopped cucumber or toasted pumpkin seeds.
Swap red wine vinegar with apple cider vinegar for a slightly sweeter tang.

Add fresh cilantro or parsley for an herby twist.
Adjust red pepper flakes to taste for mild or spicy heat.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Stir well before serving, and it can be enjoyed cold or at room temperature. Avoid storing for too long to keep the mango fresh and the textures vibrant.

How to Serve

A close-up view of a black bowl filled with a colorful black bean salad, showing three main layers: the bottom layer of dark purple black beans, scattered thick chunks of bright yellow pineapple pieces, and pieces of red bell peppers on top mixed with small rings of white onions and bits of green onions, all evenly mixed. Two silver spoons rest inside the bowl horizontally, partially covered by the salad. To the top right, a white bowl with similar contents is partially visible on a white marbled surface, next to a light gray cloth. The lighting is bright and natural, showing a fresh and vibrant dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried black beans instead of canned?

Yes, you can use dried black beans but be sure to soak and cook them fully before using. This will require additional preparation time.

What can I serve this salad with?

This salad pairs wonderfully with grilled meats, tacos, or as a refreshing side for any Mexican-inspired meal.