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Black Bean-Mango Salad

This fresh mango salad is a lively side dish for chicken or fish. Simple to put together and pack for a picnic, it’s a yummy way to slip more fruit and veggies into meals.—Donna Hollon, Port Orchard, Washington
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 2 medium mangoes, peeled and cubed
  • 1 cup canned black beans, rinsed and drained
  • 1/4 cup finely chopped sweet red pepper
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons orange juice
  • 1 tablespoon finely chopped jalapeno pepper
  • 1 tablespoon lime juice
  • 1/8 teaspoon ground cumin
  • Dash salt


  • In a small bowl, combine all ingredients. Refrigerate until serving.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
2/3 cup: 127 calories, 0 fat (0 saturated fat), 0 cholesterol, 159mg sodium, 29g carbohydrate (17g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 2 fruit.

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  • scubacas
    Jan 18, 2021

    This is fantastic-it is now my go to side dish for taco night or any other Hispanic dish I make- I recommend making it the night before you’re going to enjoy it so all flavors meld together

  • rllewis7
    Feb 25, 2017

    I used this salsa as a topping for chicken tacos. It was so light and refreshing! I will definitely be making this again!

  • sgronholz
    Jun 6, 2016

    This salad is wonderful! My husband and I thought the recipe was delicious as a side salad, but found it equally as tasty when served as a salsa with tortilla chips!