Black Bean and Mango Salad

Black Bean and Mango Salad

Here’s a healthy, versatile and easy to throw together salad. It could stand alone as a light vegetarian supper, or it may be kicked up into heftier fare: spoon it into a tortilla, add some grated cheddar, fold over, then pan fry or bake it.

The salad could  also be bulked up with the addition of quinoa, couscous or rice; or served on the side with grilled chicken or fish.

I peel mangos by cutting a cross at the stem end, then peeling of the skin in sections.

The sweet, unctuous flavor of mango, for me, is what makes this salad so good; don’t let their thick skin intimidate you. There are various tricks to peeling them. I simply cut a cross into the stem end then peel off the skin. After removing the pit, it’s good to go.

Here’s another quick favorite bean salad of mine, made with chickpeas and cucumbers; if you’re in the mood for Italian flavors, it’s got you name all over it.

Recipe: Black Bean and Mango Salad


  • 1/4 cup canola or other light oil
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon ground cumin
  • 2 tablespoons chopped cilantro
  • Cayenne pepper
  • 1 (14 ounce) can black beans, drained and rinsed
  • 1 large mango, peeled, pitted and diced
  • 1 small red bell pepper, washed, seeds and membranes removed, diced
  • 1/4 small red onion, diced


  1. Make a dressing by whisking together oil, lime juice and cumin. Stir in cilantro then season to taste with kosher salt and cayenne.
  2. Stir black beans, mango, red pepper and onion into vinaigrette. Season with additional kosher salt and cayenne, if desired.

Time: 20 minutes

Number of servings (yield): 4 cups

Copyright © Peggy Lampman’s dinnerFeed.


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