Black Bean Mango Salad

5 from 1 vote

Today I’m finally sharing my favorite summer salad - this black bean avocado and mango salad! It’s full of vibrant flavors and the best part - there is NO cooking required! A true winner in my books. 😌

Prep Time15

Cook Time0

Total Time15

Course: Side

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 471kcal

Author: Petra

Ingredients

Salad

2 15-oz cans black beans, drained and rinsed black beans, drained and rinsed
1 15-oz can corn, drained
2 ripe avocado but not too ripe, chopped into cubes
1 large bell pepper chopped
1 mango chopped
½ of a red onion diced
2 green chilis diced, remove seeds and membranes for less heat
Cilantro chopped (as much as you want)

Dressing

2 tablespoon olive oil
1 tablespoon maple syrup
1 lime, juiced
¼ teaspoon ground cumin
¼ teaspoon chili powder
½ teaspoon salt or to taste
Black pepper to taste

Instructions

Make the dressing by adding all of the ingredients to a small bowl and whisking until emulsified.
2 tablespoon olive oil, 1 tablespoon maple syrup, 1 lime, juiced, ¼ teaspoon ground cumin, ¼ teaspoon chili powder, ½ teaspoon salt, Black pepper to taste
Make the salad by adding all of the ingredients to a large bowl and tossing with the dressing. Taste and adjust the seasoning, adding more salt or black pepper if needed. Serve!
2 15-oz cans black beans, drained and rinsed, 1 15-oz can corn, drained, 2 ripe avocado, 1 large bell pepper, 1 mango, ½ of a red onion, 2 green chilis, Cilantro

Nutrition