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Corn, Black Bean, and Mango Salad

Happy Monday, I hope you had a wonderful weekend! I know Monday came very quickly here and I was surprised to flip the calendar over to May 1st today, which made me think of all the things I love about this month! Of course, one of them is Cinco de Mayo as it is an excuse to sip on margaritas and cook our favorite Mexican foods to celebrate. Today I am sharing a favorite recipe for the holiday: Corn, Black Bean, and Mango Salad. It is a quick, easy, & versatile dish that is healthy and delicious. This corn, black bean, and mango salad can be served in many different ways. I prefer it by itself over a bed of greens. My kids like to roll it up in warm tortillas with a sprinkle of cheese. It is also a great salad to take to parties and serve with corn chips.




1932 cal


50 g


350 g


28 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Corn, Black Bean, and Mango Salad

This Corn, Black Bean, and Mango Salad is quick, easy, & versatile, plus it's healthy and delicious.

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  • 24 oz Frozen Sweet Corn, thawed (or 3 cups of fresh corn kernels cut off the cob)
  • 1 Tbsp of Coconut Oil
  • 3 Garlic Cloves, finely chopped
  • 2 Mangos, peeled & diced
  • 1 Medium Red Onion, chopped
  • 1 Red Bell Pepper, chopped
  • 1 Cup of Cherry Tomatoes, halved
  • 1/2 Cup of Fresh Lime Juice
  • 3 Tbsp of Cilantro, chopped
  • 1/2 tsp Salt
  • 1/2 tsp Cumin
  • 2-15 oz Cans of Black Beans, rinsed & drained
  • 1-4.5 oz Can of Mild Chopped Green Chile Peppers (such as Old El Paso)
  • 1 Avocado, diced
  • Mixed Greens, Tortillas, or Corn Chips, depending on how you would like to serve this versatile dish!


  1. Heat coconut oil over medium heat in a large non-stick pan
  2. Add corn and sauté over medium high heat for approximately 10 minutes or until kernels start to slightly brown
  3. Add the garlic and sauté for 1 minute
  4. Place corn and garlic mixture in large bowl
  5. Add the mango, red onion, red bell pepper, cherry tomatoes and lime juice, toss gently
  6. Next, add cilantro, salt, cumin, and green chiles, toss until combined
  7. Last, fold in the black beans, toss until combined
  8. Serve chilled over a bed of greens with 1 Tbsp of avocado on top
  9. This dish can also be served as as chunky salsa with corn chips or a filling for tortillas


*I find this dish is best prepared a few hours or even a day ahead, so the flavors have a chance to set in.

Do you celebrate Cinco de Mayo? Do you enjoy Mexican food? What is your favorite dish to take to parties? As always, I would love to hear your thoughts in the comments section below. Thank you so much for stopping by and Have a Great Week!


*Linking up with: Confessions of A Mother Runner & A Whisk and Two Wands

Laura Schwormstedt

Thursday 2nd of May 2019

Ooh this kind of salad is right up my street - sounds so delicious and I love black beans - yummy

Laura x


Wednesday 1st of May 2019

I love mango! This is a lovely and original idea to include mango into a salad! I am going to try it next time!!


Wednesday 1st of May 2019

Ooo this is a good one for me, as I am a vegetarian, so would deffo give this a whirl for sure. I also love mango too xx


Wednesday 1st of May 2019

Mango is my favorite fruit and if that's in a salad, I have to try that!! Love that it's a super simple and an easy recipe :)

Dinka | BloomingBlogger

Wednesday 1st of May 2019

Wow! This is an interesting combination of flavors. I'm a type that likes to stick with what I know because i usually mess everything up when experimenting by myself but I have a feeling this might be something delicious to try. if you don't try it you'll never know, right?