Mango Black Bean Salad

A sweet-and-smoky mango black bean salad with charred corn, green chiles, and a bright cumin-lime dressing. No avocado, so it holds beautifully for make-ahead potlucks and cookouts. Naturally vegan and gluten-free

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Course: Salad, Side Dish

Cuisine: Southwestern, Tex-Mex

Keyword: Mango Black Bean Salad

Prep Time: 20

Cook Time: 5

Chill Time: 30

Servings:

Calories: 234kcal

Ingredients

For the salad

1 tablespoon olive oil
3 garlic cloves minced
3 cups fresh corn kernels about 4 ears
2 cups mango diced, from ripe but firm fresh mangos
30 ounces black beans drained and rinsed
¾ cup red onion chopped
½ cup red bell pepper chopped
½ cup green bell pepper chopped
4 ounces canned chopped green chiles mild or medium, depending on heat preference
2 tablespoons fresh cilantro finely chopped

For the dressing

½ cup fresh lime juice
1 teaspoon salt
¾ teaspoon ground cumin
1 teaspoon smoked paprika add more to taste
¼ to ½ teaspoon chipotle chile powder or cayenne — start at ¼ for a mild crowd
¼ teaspoon garlic powder

Instructions

Step 1: Char the corn. Heat the olive oil in a large non-stick skillet over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the corn and cook, stirring occasionally, until it begins to brown. Transfer to a large bowl.
Step 2: Build the salad. Add the mango, red onion, red and green bell pepper, cilantro, green chiles, and drained black beans to the bowl. Toss to combine.
Step 3: Whisk the dressing. In a medium bowl, whisk together the lime juice, salt, cumin, smoked paprika, chipotle powder, and garlic powder.
Step 4: Dress and chill. Drizzle the dressing over the salad and toss until coated. Cover and chill at least 30 minutes before serving for the best flavor.

Video

Notes

Recipe Notes
• No fresh corn? Use thawed, well-dried frozen corn and char it the same way; drained canned corn works in a pinch but browns less.
• For deeper, smokier flavor, swap the smoked paprika and chipotle powder for 1 chopped canned chipotle in adobo plus 1–2 teaspoons of the adobo sauce.
• Make ahead: keeps covered in the fridge 3–4 days and is even better the next day. Toss before serving

Nutrition