Mango and Black Bean Salad Recipe

There’s something utterly enchanting about the perfect balance of sweet and tangy in a summertime salad. Our Mango and Black Bean Salad brings this delightful harmony to your table, making it a must-try for any season. With juicy mangoes providing a burst of tropical sweetness, hearty black beans adding satisfying depth, and a vibrant mix of bell peppers and cilantro, this dish is as beautiful to look at as it is delicious to eat. Imagine this salad on a wooden table amidst lush green plants with bright sunlight filtering through—the perfect setting for a family gathering or a creative cooking session. It’s not just food; it’s an experience that nurtures connections and celebrates creativity.

Recipe Summary

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Servings: 4

Skill Level: Easy

Ingredients

• 2 ripe mangoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• Juice of 2 limes
• 1 tablespoon honey (optional)
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the diced mangoes, black beans, red bell pepper, yellow bell pepper, red onion, and fresh cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, and honey (if using) until well combined.
3. Pour the dressing over the salad and toss to coat all the ingredients evenly.
4. Season the salad with salt and pepper to taste.
5. Let the salad sit for at least 10 minutes to allow the flavors to meld together beautifully.
6. Serve the salad in a brightly colored ceramic bowl to enhance the visual appeal, and enjoy it as a refreshing standalone dish or a side to your main course.

Helpful Tips

• If you’re new to cooking, start with prepping all your ingredients before mixing the salad to keep things organized.
• For those who enjoy a bit of heat, add a finely chopped jalapeno to the mix for a spicy kick.
• To make this recipe versatile, you can swap the red and yellow bell peppers with any color you prefer or use canned corn for added texture.
• If you have leftovers, store the salad in an airtight container in the refrigerator for up to 2 days. The flavors only get better over time!

At Zynahz, we believe that every meal is an opportunity to bring joy and creativity into the kitchen. This Mango and Black Bean Salad is a testament to that philosophy—a delicious, simple, and stunning dish that’s perfect for any family occasion. We invite you to try this recipe, share your delightful results, and spread the love by sharing it with friends and family. Don’t forget to explore more of our recipes on Zynahz, follow us on social media, and sign up for our newsletter to stay inspired!