Mango Black Bean Avocado Salad
This vibrant Mango Black Bean Avocado Salad is a celebration of fresh flavors and textures — sweet, creamy, tangy, and savory all in one. The juicy mango chunks and creamy avocado blend perfectly with hearty black beans and crunchy bell peppers, tossed in a light lime dressing that brings the whole dish to life.
This no-cook, 15-minute recipe is perfect as a side dish, a light lunch, or a taco topping. It’s packed with fiber, healthy fats, and plant protein — making it as nourishing as it is delicious.
Time Overview
Prep Time: 15 minutes
Cook Time: 0 minutes (no cooking!)
Total Time: 15 minutes
Servings: 4–6
Ingredients
Salad Base:
2 ripe mangoes, peeled and diced
1 ripe avocado, diced
1 (15 oz) can black beans, rinsed and drained
1/2 red bell pepper, finely chopped
1/4 cup red onion or green onion, finely chopped
2 tbsp chopped fresh cilantro (optional)
Lime Dressing:
Juice of 2 limes (about 4 tbsp)
1 tbsp olive oil
1 tsp honey or maple syrup (optional, enhances mango sweetness)
Salt and black pepper, to taste
Optional: 1/4 tsp chili flakes or 1 tsp minced jalapeño for heat
Instructions
Prepare Ingredients
Dice mango, avocado, red bell pepper, and onion. Rinse and drain black beans.
Make Dressing
In a small bowl, whisk together lime juice, olive oil, honey (if using), salt, pepper, and chili flakes or jalapeño if you want a kick.
Toss Everything
In a large mixing bowl, gently combine mango, avocado, black beans, red bell pepper, onion, and cilantro.
Pour the dressing over and toss gently to coat without mashing the avocado.
Serve Fresh or Chill
Serve immediately or chill for 15–30 minutes to let flavors meld. Best served the same day.
Tips for Success
Use ripe but firm mangoes and avocados to avoid mushy texture.
Dice everything uniformly for balanced bites.
Add lime juice just before serving to preserve avocado color.
If preparing ahead, add avocado last to avoid browning.
For best taste, let the salad sit for 10–15 minutes before serving to allow flavors to mingle.
Variations
Add-Ins:
Diced tomatoes or cherry tomatoes
Roasted corn kernels
Diced cucumber for crunch
Feta or queso fresco for a savory twist
Serve It As:
Topping for tacos or grilled meats
Filling for lettuce wraps
Side for BBQs and picnics
Spoon it over quinoa or rice for a power bowl
Heat Lovers:
Add finely chopped jalapeños or a dash of hot sauce
Herb Options:
Swap cilantro with mint or parsley if preferred
Q&A
Q: How long does this salad last in the fridge?
A: It’s best eaten fresh, but will keep 1–2 days in an airtight container. For longer storage, add avocado just before serving.
Q: Can I use frozen mango?
A: Yes — thaw completely and drain excess juice before using.
Q: Is this gluten-free and vegan?
A: Yes, 100% gluten-free and vegan (use maple syrup or omit sweetener for strict vegan diets).
Q: Can I make this spicier?
A: Definitely — add jalapeño, chili flakes, or a dash of cayenne to the dressing.
Nutrition (Per Serving – Based on 6 Servings)
Approximate values:
Calories: 210
Protein: 6g
Carbohydrates: 26g
Fat: 10g
Fiber: 8g
Sugar: 9g
Sodium: ~180mg
Note: Nutrition may vary depending on portion size and brands used.
Conclusion
This Mango Black Bean Avocado Salad is a bowl of sunshine — quick, wholesome, and irresistibly delicious. Whether you’re hosting a summer gathering, meal-prepping for the week, or just craving something fresh and bright, this salad hits every mark. It’s proof that simple ingredients can create spectacular results.
Add it to tacos, enjoy it solo, or bring it to your next picnic — it never disappoints!