Black Bean Mango Salad- Vegan & GF

Meet our summer craze- this insanely yum black bean mango salad. What is not to love about this salad? It is colorful, a riot of flavors, a delirious combination of sweet, spicy and tangy and wait, it takes less than 20 minutes to put together. 

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You would have figured by now that I am in love with this gorgeous salad. There is no dressing involved in this recipe, in a strict sense. It is a straightforward salad where you simply chop up the produce, add the seasonings and herbs and toss.

That’s all there is to it. Yep. That effortless. Ever since I have gravitated towards eating more plant based food, I have been constantly surprised by how some combinations are splendid.

Mango and black beans is one such combination. Creamy beans, sweet and slightly tangy mangoes and some Mexican inspired seasoning are stars of this beautiful salad.

Ingredients

This salad screams fresh produce. Everything about this salad is about the produce. And if you are looking for ways to satiate your sweet cravings, this dish is perfect since it has mangoes. 2 cups of chopped mangoes have roughly 200 calories and it is a great source of fiber and vitamin C.

1. Mangoes– Choose ripe but firm mangoes for this recipe. You want to avoid fruits with black spots on them since they may be past their prime. 
2. Black beans– Use canned black beans that have been drained thoroughly and rinsed once. After draining, dry the beans on a paper towel to get rid of any moisture. Soggy beans will change the texture of this salad completely. So this step is very important. Other beans that will work well in this salad are chickpeas and kidney beans. You will need a 15 oz can of black beans for this recipe.
3. Cucumbers- I recommend using Japanese or Persian cucumbers for this recipe since they are tender, have smaller seeds and thinner skin.
4. Bell peppers– Sweet red bell peppers that are a tad sharp work well with the other flavors here.
5. Onions– Red onions are the best bet for this recipe. If you want to mellow them down a bit, soak the chopped red onions in a bowl of iced water for 20 minutes. Drain well and use.
6. Jalapeno – I have just used one jalapeno in this salad. It brings in that mild heat and pepper flavor without overpowering the rest of the ingredients.
7. Fresh cilantro– Since this is a Mexican inspired salad, it will be incomplete without cilantro.
8. Seasonings and spices– A combination of smoked sweet paprika, ground cumin, salt and lime juice gives a slightly tangy robust flavor to this salad.

Variations

1. Make this a wholesome meal by adding 1 cup cooked quinoa to this salad. Adjust the seasonings as required.
2. Add more veggies of your choice. You can add chopped cherry tomatoes, shredded cabbage or even carrots. 
3. Stir in some avocado for a creamy salad. This will also make it more filling and nutritious.
4. For an added crunch, you can also add some grilled corn.

Make ahead, shelf life and storage

I do not recommend making this salad ahead of time. Toss everything together just before you are ready to eat. Since this has mangoes, the texture and taste will completely change if made ahead. 

Serving suggestions

1. Serve this salad as a part of a vegetarian burrito bowl.
2. Or make it a dip and add some tortilla chips by the side. We love eating this chili and lime flavored Tostitos (This is not a sponsored post).
3. This works well as a side with soups and crusty bread too.

Recipe Notes

1. It is very important to choose firm but ripe mangoes for this recipe. Over ripe mangoes tend to lose shape while tossing and the result will be a soggy salad.
2. I have used one 19 oz can of black beans here. After draining and rinsing the beans, they measured 1.75 cups roughly. Place the rinsed beans on a paper towel and dry them completely before adding it to the salad.
3. If you do not have access to canned black beans, you can hydrate 1 cup of dried black beans for 6 to 7 hours, cook them till done, drain and use this. I recommend pressure cooking or using the Instant Pot for consistent results.
4. Usually, a salad will have a sweetener. But this one does not use oil or any sweetener. This is because mangoes are naturally sweet and I felt that adding any sweetener will be an over kill.
5. If you are serving this to kids or to people who have low spice tolerance, skip the jalapeno. You can deseed the jalapeno before chopping to reduce the heat.
6. Use a silicone mixing spoon to toss the salad. And be very gentle lest you mash the mangoes.
7. This salad serves 4 if served as a side and 2 people if served as a meal on its own. It can serve a crowd of 6 to 8 if it is served as a part of a dip platter.

Method

Prep work

Wash all the produce needed for the salad. Assemble the ingredients. Use a sharp paring knife to chop mangoes, peppers and jalapenos. Using a chef’s knife, finely chop the red onions and cucumbers.

Chop the cilantro and keep aside.

Toss the salad

Add the chopped mangoes, drained beans, chopped cucumbers, peppers, onions and jalapeno to a bowl. Tip in the finely chopped cilantro.

Add the ground cumin, smoked sweet paprika, salt and lime juice.

Toss gently to combine.

Serve immediately.

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Black bean mango salad

This vegan and gf black bean salad with mangoes is a riot of flavors and comes together in less than 20 minutes.

Prep Time15 mins

Course: Salads, Sides

Cuisine: American, Mexican

Servings: 4

Calories: 361kcal

Equipment

• 1 Mixing bowl
• 1 Sharp paring knife
• 1 chopping board
• 1 chef's knife
• 1 spoon
• 1 Colander
• 1 set of measuring cups and spoons

Ingredients

• 2 cups chopped mangoes 1 cup =240 ml
• 1.75 cups black beans I have used canned black beans. 1.75 cups of beans is the quantity I got after draining, rinsing and drying them.
• ½ cup finely chopped red onions
• ½ cup finely chopped cucumbers
• ½ cup finely chopped red bell peppers
• 1 jalapeno deseeded and finely chopped
• ½ cup finely chopped cilantro
• 1 teaspoon smoked sweet paprika
• 1.5 teaspoon ground cumin
• salt to taste
• 2 tablespoon lime juice freshly squeezed

Instructions

• Add the chopped mangoes, drained beans, chopped cucumbers, peppers, onions and jalapeno to a bowl. Tip in the finely chopped cilantro.
• Add the ground cumin, smoked sweet paprika, salt and lime juice.
• Toss gently to combine.
• Serve immediately.

Notes

1. It is very important to choose firm but ripe mangoes for this recipe. Over ripe mangoes tend to lose shape while tossing and the result will be a soggy salad.
2. I have used one 19 oz can of black beans here. After draining and rinsing the beans, they measured 1.75 cups roughly. Place the rinsed beans on a paper towel and dry them completely before adding it to the salad.
3. If you do not have access to canned black beans, you can hydrate 1 cup of dried black beans for 6 to 7 hours, cook them till done, drain and use this.
4. Usually, a salad will have a sweetener. But this one does not use oil or any sweetener. This is because mangoes are naturally sweet and I felt that adding any sweetener will be an over kill.
5. If you are serving this to kids or to people who have low spice tolerance, skip the jalapeno. You can deseed the jalapeno before chopping to reduce the heat.
6. Use a silicone mixing spoon to toss the salad. And be very gentle lest you mash the mangoes.
7. This salad serves 4 if served as a side and 2 people if served as a meal on its own. It can serve a crowd of 6 to 8 if it is served as a part of a dip platter.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 361kcal | Carbohydrates: 70g | Protein: 20g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 10mg | Potassium: 1538mg | Fiber: 16g | Sugar: 15g | Vitamin A: 1937IU | Vitamin C: 63mg | Calcium: 132mg | Iron: 5mg

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